Lemon Pepper Linguine with Shrimp
By Sue Serves 6
Shrimp is a perfect weeknight meal because it cooks up fast and you can keep it frozen until ready to use.
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- 1 (8-ounce) package whole wheat linguine pasta
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup white wine
- 1 lemon, juiced
- ½ teaspoon lemon zest
- salt to taste
- 2 teaspoons freshly ground black pepper
- 1 pound fresh shrimp, peeled and deveined
- ¼ cup butter
- 3 Tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
You may also need:
A Pot, Spoon
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente, then 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, and 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.
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