Basil Shrimp Scampi

From Southern Living --was an awesome meal on a warm evening what I loved was it wasn't so garlic forward rather creamy lemon basil flavor -yummo! One suggestion that was in the recipe was to have all your ingredients chopped and ready as it is a quick assembly

1/4 cup plus 1 1⁄2 tsp. kosher salt, divided 

12 ounces uncooked linguine 

1/3 cup olive oil 

1 pound large peeled, deveined raw shrimp 

1/4 teaspoon black pepper, plus more for topping 

1/4 cup dry white wine 

3 garlic cloves, chopped (about 1 Tbsp.) 

1/4 cup unsalted butter, cut into 1⁄2- inch pieces 

2 tablespoons fresh lemon juice (from 1 lemon) 

1/3 cup fresh torn basil leaves 

Lemon peel strips 

Small fresh basil leaves

Step 1 Place 4 quarts water in a stockpot; bring to a boil over high. Add 1⁄4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9 minutes. Drain. Reserve 1 cup cooking water; set aside with pasta. 

Step 2 Heat oil in a large skillet over medium-high. Add shrimp; sprinkle with pepper and 1⁄2 teaspoon of the salt. Cook, stirring occasionally, until shrimp are partially opaque, about 30 seconds. Add wine and garlic; continue cooking, stirring occasionally, until shrimp are mostly cooked through, about 1 1⁄2 minutes.

 Step 3 Add pasta and 1⁄4 cup of the cooking water; bring to a simmer. Add butter, lemon juice, and remaining 1 teaspoon salt. Cook, stirring constantly, until sauce thickens and coats pasta, about 1 minute, adding more cooking water, 1⁄4 cup at a time, if needed.

 Remove from heat. Stir in torn basil. Top with lemon peel strips, basil leaves, and black pepper.