Lemon Pepper Linguine With Shrimp
to Prep & to Cook
Yields 12 (6 servings × 2)
Shrimp is a perfect weeknight meal because it cooks up fast and you can keep it frozen until ready to use.
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
2 teaspoons freshly ground black pepper
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
1/4 cup white wine
1/2 cup chicken broth
1 tablespoon olive oil
6 cloves garlic, minced
1 (8-ounce) package whole wheat linguine pasta
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.
Recipe by Sue