Lemon Shrimp Linguine (Edit)

A Hughlett Recipe

Yield

6 servings

Ingredients

  • 1 box of linguine noodles

  • 1 Tablespoon Olive Oil

  • 6 Cloves minced Garlic

  • 1/2 Cup Chicken Broth

  • 1/4 Cup white wine

  • 1 juiced lemon

  • 1/2 Teaspoon lemon zest

  • Salt to taste

  • 2 Teaspoon ground black pepper

  • 1 Pound peeled and deveined shrimp

  • 1/4 Cup butter

  • 3 Tablespoon chopped fresh parsley

  • 1 Tablespoon chopped fresh Basil

Directions

  • Boil large pot of lightly salted water. Add linguine, and cook for 9-13 minutes until al dente; drain.

  • Heat oil in a large saucepan over medium heat, and saute 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 2-3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

  • I leave out the cooking wine and substitute chicken broth and it tastes great. I also use more chicken broth than the recipe calls for. I like more sauce.