A delightful pasta dish combining the zest of lemon, the richness of garlic butter, and the freshness of basil.
Boil the linguine in a large pot of salted water until al dente.
Adding salt to the water enhances the pasta's flavor.
Drain the pasta and set aside.
Reserve a cup of pasta water for adjusting the sauce later.
In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant.
Avoid browning the garlic to keep its flavor mild.
Add the shrimp to the skillet and cook until pink and opaque.
Do not overcook the shrimp to keep them tender.
Stir in the lemon juice, black pepper, and half of the basil.
Adjust the lemon juice to your taste preference.
Toss the cooked pasta with the shrimp mixture in the skillet.
Add reserved pasta water if the mixture seems dry.
Serve the pasta topped with grated parmesan and the remaining basil.
Serve immediately to enjoy the dish at its best.
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