Sometimes, it may seem like most pasta sauces are with meat but this recipe is us saying no. This delicate sauce goes great with your pasta, most especially linguini but you are not limited to that. Seafood lovers we’ve got you, this recipe is everything!
450 grams shelled and deveined jumbo shrimps (with or without tails)
1 tbsp olive oil
1 pc garlic clove
1 tbsp fresh/ dry basil
1 tbsp parsley
1 pc lemon
1 pc seasoning cube
2 pinches black pepper
2 tbsps unsalted butter
2 pinches salt
If frozen, defrost and pat the shrimps dry with a disposable paper towel. Place shrimp in a bowl and season with maggi, salt and black pepper.
Put frying pan/skillet over medium heat. Add in the butter and allow to melt, pour the olive oil and turn up the heat.
Add shrimp to the pan (spread out) and cook without stirring for about 1 minute. Flip shrimps to the other side and cook for about 2 minutes. Add one crushed garlic clove, chopped basil, chopped parsley and 1 tablespoon squeezed lemon juice. Stir and allow to cook for another 2 minutes.
Serve sauce over linguini or pasta of choice.
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