Lemony Shrimp Linguine
Lemon, garlic and black pepper give this shrimp dish a bit of a kick.
- 1 tablespoon olive oil
- 6-8 cloves garlic minced
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1 large lemon juiced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 (9-ounce) package fresh linguine
- 1 lb. fresh shrimp peeled and deveined
- 1/4 cup butter
- 4 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 teaspoon capers for garnish (optional)
- Bring a large pot of water to a boil.
- Heat oil in a large saucepan over medium heat. Saute garlic until fragrant, about 30 seconds, then add chicken broth, wine, lemon juice, lemon zest, salt and pepper.
- Reduce heat, and simmer until liquid is reduced by about a third. Throw pasta into the boiling water and cook until done, about 2 minutes.
- Add shrimp, butter, parsley and basil to the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. If shrimp is precooked, heat just until warmed.
- Stir in the cooked linguine, making sure it is well-coasted with the broth.
- Garnish with capers, and serve in individual bowls with a nice crusty bread to sop up the garlicky broth.