#basilinfusion

A refreshing and herbaceous cocktail that combines the botanical notes of gin with the bright flavors of lemon and basil.

Ingredients: 2 oz gin. 1 oz fresh lemon juice. oz simple syrup. 8-10 fresh basil leaves.

Instructions: In a shaker, muddle basil leaves with lemon juice and simple syrup. Add gin and fill shaker with ice. Shake well until chilled. Double strain into a chilled glass filled with ice. Garnish with a basil leaf.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in a luxurious yet simple pasta dish featuring succulent shrimp coated in a creamy lemon pepper sauce, paired with the freshness of cherry tomatoes and fragrant basil.

Ingredients: 8 oz pasta of your choice. 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 lemon, zest and juice. 1 tsp black pepper. Salt to taste. Fresh basil leaves, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set it aside. Put cherry tomatoes in the same pan and cook for about two minutes, until they start to get soft. Turn down the heat. Add the Parmesan cheese, heavy cream, lemon zest, lemon juice, and black pepper and mix well. Soak for two to three minutes, until the sauce gets a little thicker. Add the cooked shrimp back to the pan and mix them around in the sauce. Add salt to your liking. Toss the cooked pasta in the skillet with the creamy sauce until it's all covered. Add fresh basil leaves on top and serve hot. Take a bite of your Creamy Lemon Pepper Shrimp Pasta.