Shrimp Lemon Pepper Linguine

This recipe comes from allrecipes.com, where I have found several good recipes. They have a rating system and a well-used comment section for feedback. This recipe got rave reviews, and I agree.

If you like a lot of sauce, try doubling the sauce ingredients. Cut back the amount of pepper if it sounds like too much.

This would be wonderful with grilled shrimp, if you are so inclined. Add with the pasta and cook until the ingredients have blended, but don't let the shrimp overcook. Asparagus or capers are good, added with the pasta. Also crushed red pepper (instead of the black pepper) and/or freshly grated Parmesan.

The comments indicate this recipe doesn't really work as well with other types of pasta. The broad linguine allows it to support enough sauce to balance the shrimp.
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Shrimp Lemon Pepper Linguine

1 8-ounce package of linguine
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 fresh grated black pepper
1 pound shrimp, peeled and deveined
1/4 cup butter
chopped parsley*
chopped basil
(chopped asparagus)
(capers)
(crushed red pepper)
(fresh grated Parmesan)


Bring a large pot of lightly salted water to a boil. Add linguine and cook to al dente. Drain.
Heat oil in a large saucepan over medium heat and sautee garlic about one minute. Add chicken broth, wine, lemon juice, zest, salt, and pepper. Reduce heat and simmer until liquid is reduced by about half.
Add shrimp, butter, parsley, and basil. Cook 2 to 3 minutes, then stir in cooked linguine and continue to cook another 2 minutes or until the pasta is well coated.

*a word about parsley: I know several people who consider it "garnish" or as merely serving a decorative function to add color. Not true! Besides having a fresh flavor that balances the richness of a dish, parsley has lots of vitamins and many nutritional benefits.