Shrimp Lemon Pepper Linguine


8 oz package linguine pasta
1 T olive oil
6 cloves garlic; minced
½ cup chicken broth
¼ cup white wine
1 lemon; juiced
½ tsp lemon zest
Salt to taste
2 tsp ground black pepper
1 lb shrimp; peeled and deveined
¼ cup butter
3 T chopped fresh parsley
1 T chopped fresh basil


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

Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minutes. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about ½.

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

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