Ingredients
1 (8 ounce) package linguine pasta
1 1/2 tablespoon olive oil
8 cloves garlic, minced
3/4 cup chicken broth
1/2 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
1 1/2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/2 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 half.
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.