So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Ingredients
- linguine pasta: 1 pack (8 ounce pack)
- olive oil: 1 Tbsp
- garlic: 6 clove (minced)
- chicken broth: 0.5 cup
- white wine: 0.25 cup
- lemon: 1 piece (juiced)
- lemon zest: 0.5 tsp
- salt: (to taste)
- black pepper: 2 tsp (freshly ground)
- shrimp: 1 pound (peeled and deveined, fresh)
- butter: 0.25 cup
- fresh parsley: 3 Tbsp (chopped)
- fresh basil: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
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 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 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
