- 1 pound fresh or frozen peeled and deveined medium shrimp
- 6 ounces spinach linguini or fettuccine
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh basil or tarragon
- Thaw shrimp, if frozen. Prepare the linguini according to package directions. In a large skillet cook shrimp and basil in hot oil over medium-high heat for 2 to 3 minutes or till shrimp turn pink, stirring frequently. Serve warm over linguini.