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