Lemon Pepper Linguini with Shrimp

Lemon Pepper Linguine with Shrimp
Produce used: Lemon, garlic

• 1 (8 ounce) package linguine pasta
• 2 T olive oil
• 8-9 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup white wine
• 2 lemons, juiced
• 1 tsp lemon zest
• salt to taste
• 1-2 tsp black pepper
• 1 pound shrimp, peeled and deveined
• 1/2 cup butter
• parsley and basil to taste

Bring a large pot of water to boil (salt if desired).  Add linguine and cook for 9-13 minutes, until al dente; drain.

Heat oil in a deep-sided saute pan over medium heat.  Add garlic and saute for 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.

Stir shrimp, butter, parsley, and basil into the saucepan.  Cook 2 to 3 minutes, until shrimp is opaque.  Stir in cooked linguine and continue cooking for about 2 minutes until well coated.  Adjust seasonings to taste.