Lemon Basil Coconut Shrimp Pasta

Ingredients

• 12 large shrimp, peeled and deveined
• 8 oz linguine
• 1 cup coconut milk
• 2 tbsp fresh lemon juice
• 1 lemon, zested
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 cup chopped fresh basil, plus leaves to garnish
• Salt and black pepper

Steps

1. Bring a large pot of well-salted water to a boil and cook the linguine for 1 minute less than the package says. Reserve a cup of the cooking water and drain.
2. Undercook it deliberately; the pasta finishes in the sauce and fully cooked strands turn soft there.
3. Pat the shrimp completely dry and season them with salt, pepper, and the lemon zest.
4. Heat the olive oil in a wide skillet over high heat until it shimmers, then sear the shrimp in a single layer for 90 seconds, turn, and cook 60 seconds more, until pink and just curled. Lift them out.
5. Lower the heat to medium, add the garlic, and cook for 30 seconds without letting it brown.
6. Pour in the coconut milk and simmer gently for 4 to 5 minutes, until it thickens slightly. Keep it below a rolling boil so it does not split into oil and curds.
7. Add the drained linguine and toss for 2 minutes, adding splashes of the reserved pasta water, until the sauce clings to every strand.
8. Return the shrimp with the lemon juice and chopped basil, toss for 30 seconds off the heat, and serve with whole basil leaves.

Allergen note: Contains shellfish, gluten, and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.