Monday, August 8, 2011

Shrimp Lemon Pepper Linguini

Shrimp Lemon Pepper Linguini


1 (8 ounce) package linguine pasta

1 tablespoon olive oil

6 cloves garlic, minced

1/2 cup chicken broth

1/4 cup white wine

1 lemon, juiced

1/2 teaspoon lemon zest

salt to taste

2 teaspoons freshly ground black pepper

1 pound fresh shrimp, peeled and


1/4 cup butter

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil



Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.


Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.


Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

No comments: