Lemon Shrimp Linguine
Ingredients
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Directions
1.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.
2.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.
3.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
A couple of things:
1. This uses alcohol. I feel comfortable with it because the instructions ask you to cook it down a lot. But if you aren't comfortable with using alcohol, I have always found chicken broth to be a worthy substitute.
2. This recipe is little short of AMAZING. I use it all the time now. The sauce is great with chicken instead of shrimp, which makes it more affordable and an excellent part of our regular meal rotations.
Source
allrecipes.com
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Directions
1.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.
2.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.
3.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
A couple of things:
1. This uses alcohol. I feel comfortable with it because the instructions ask you to cook it down a lot. But if you aren't comfortable with using alcohol, I have always found chicken broth to be a worthy substitute.
2. This recipe is little short of AMAZING. I use it all the time now. The sauce is great with chicken instead of shrimp, which makes it more affordable and an excellent part of our regular meal rotations.
Source
allrecipes.com
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