Lemony Shrimp Linguine
Cook's Note: 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 pound 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.