Directions 5 steps | 42 Minutes
Cook the linguini. Bring a pot of salted water to a boil. Add the linguini and cook according to the package’s instructions until al dente. Strain the pasta and set it aside.
Cook the shrimp. In a large skillet over medium heat, add the olive oil, one tablespoon of minced garlic and shrimp. Cook the shrimp for 2 minutes on each side. Remove the shrimp and set it aside.
Prepare the garlic butter sauce. In the same skillet over medium heat, add the butter, the remaining tablespoon of minced garlic, chopped tomatoes, chopped onions, lemon juice, dry white wine, heavy cream and Parmesan cheese. Stir until well combined and simmer until the sauce has reduced to half its volume.
Add the reserved shrimp and pasta to the sauce and toss until well coated.
Serve topped with lemon zest and fresh basil. Enjoy!