Cool linguini in salted water to el dente. Drain keeping some of the cooking water to loosen noodle if required.
Heat oil in lg saucepan over med heat and saute garlic about 1 min. mix in chicken broth wine lemon zest and juice salt and pepper. Reduce heat and simmer until liquid is reduced by half.
Stir in shrimp butter parsley and basil. Cook 2 to 3 min till shrimp is opaque. Stir in linguini and continue cooking 2 min until well coated andd hot.
Originally Submitted
2/11/2013
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