It’s no secret that shrimp is my favorite protein in the world. It’s succulent, tender, and can adapt to so many flavor profiles. Best of all, it cooks so quickly for a fast weeknight meal! This creamy lemon basil shrimp was inspired basically by what I had on hand. I wanted to use the gorgeous fresh basil I have growing especially. There was also ricotta and a lemon sitting in my fridge dangerously close to going bad. All I had to do was run out quickly for the shrimp for a fast dinner! First, I got the shrimp cooking in my beloved cast iron skillet.
Then I added basil, garlic, lemon zest, lemon juice, salt, crushed red pepper, white wine and ricotta. These were simple ingredients and came together so perfectly!
Before I started prepping for the shrimp, I quickly got a small pot of brown rice cooking on the stove to go with it. Then it was done right when the shrimp was done. Perfect timing! I served the creamy lemon basil shrimp over the cooked rice with extra basil ribbons on top and a lemon wedge. I just wanted the plate to look pretty even though we had to have dinner quickly! Oh my goodness, the ricotta made the shrimp so creamy and succulent. The lemon, basil, and white wine cut through it perfectly though for loads of flavor. The best part was getting it on the table in just under 30 minutes! I loved being able to make a super simple quick meal that was also so darn tasty. Enjoy, friends!