1 8oz linguine
1 tbsp olive oil
6 gloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 tsp lemon zest
2 tsp freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
salt to taste
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 sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt and pepper. Reduce heat, and simmer until liquid is reduced 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.
Notes: If you like more sauce double the sauce recipe. You may also reduce pepper to taste.