![Air Fryer Shrimp Scampi](https://cdn.statically.io/img/www.foodandwine.com/thmb/NgPQ8cPgmmp7KJgVxOac6jcqc0o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Air-Fryer-Shrimp-Scampi-FT-RECIPE0622-74b1a31619664e738619a98341de9931.jpg)
Ingredients
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12 ounces uncooked linguine
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1/2 cup dry white wine (such as Sauvignon Blanc)
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¼ cup unsalted butter
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2 tablespoons olive oil
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1 tablespoon plus 1 teaspoon minced garlic (from 4 garlic cloves)
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1 teaspoon crushed red pepper
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½ teaspoon black pepper, plus more to taste
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1 ½ teaspoons kosher salt, divided, plus more to taste
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1 pound large (21-25) peeled, deveined raw shrimp, tail-on
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1 teaspoon grated lemon zest plus 2 tablespoons fresh juice (from 1 lemon)
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1 tablespoon minced fresh basil, plus more for garnish
Directions
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Cook pasta in a large pot of generously salted water according to package directions. Drain and transfer to a large bowl.
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While pasta cooks, place an 8-inch cake pan in fry basket of a large air fryer. Preheat air fryer to 400°F for 5 minutes. Place wine, butter, oil, garlic, and crushed red pepper in cake pan (butter should start melting immediately). Cook until butter is completely melted and wine is slightly reduced, 3 to 4 minutes.
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Stir together black pepper and 1 teaspoon of the salt in a medium bowl; add shrimp, and toss to combine. Add shrimp mixture to butter mixture in cake pan, stirring to coat; cook until shrimp are fully cooked through, about 5 minutes. Stir in lemon zest, lemon juice, basil, and remaining 1/2 teaspoon salt .
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Transfer shrimp mixture to pasta in a large bowl. Toss until pasta is evenly coated. Season with additional pepper and salt to taste. Transfer to a large platter, and garnish with additional basil.