Shrimp Lemon Pepper Linguini
It feels like all I’ve been writing about lately has been chicken, shrimp, and roasted vegetables. Yet when I look back, I noticed that I’ve thrown other random things in there: white chocolate brownies, homemade bagels, chunky cheesecake brownies, and scallops, to name a few. It still feels a little overkill on the three first-mentioned dishes, but hopefully the recipes are yummy enough that you won’t mind.
And now, I have yet another shrimp recipe for you. Though shrimp is rather delicious, and I know you agree, so again, I’m sure you won’t mind.
The pepper in this dish makes it quite spicy, so if you’re not a fan of spice, I’d recommend cutting back on that a bit. Otherwise, there’s not much else to report on. The title pretty much explains the recipe. Lemon, pepper, shrimp, linguini. Oh, and LOTS of garlic. I do heart my garlic. And my wine – which you’ll notice is always within arm’s reach.
P.S. Next up is yet another chicken dish, and another roasted vegetable dish. Obsess much?
P.P.S. I plan on making some biscotti this weekend, so hopefully that will shake things up a bit and get me out of this lull.
Recipe courtesy of allrecipes.com.
- 1 (454g) package linguine pasta
- 1 tbsp olive oil
- 6 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup white wine
- 1 lemon, juiced
- ½ tsp lemon zest
- salt to taste
- 2 tsp freshly ground black pepper
- 1 lb fresh shrimp, peeled and deveined
- ¼ cup butter
- 3 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 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.
- 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 ½.
- 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.