Lemon Pepper Shrimp

Once school starts, week night sit down dinners together for most families become an after thought.  This recipe requires few ingredients, can be made in under 30 minutes, can be made ahead and reheated, and makes week night dinners together something that doesn’t have to stop as soon as summer is over!  It serves 4 but can easily be doubled to serve a larger family or to make sure you have leftovers.

Lemon Pepper Shrimp with Linguine

• 1 – 8 ounce package linguine pasta
• 1 pound fresh shrimp, peeled & deveined
• 1 TBLS olive oil
• 6 cloves garlic minced (I use the pre-chopped jars which would equal 3 tsp)
• 1/2 cup low sodium chicken broth
• 1/4 cup dry white wine, like sauvignon blanc
• Juice of 1 lemon
• 1/2 tsp lemon zest
• salt to taste
• 2 tsp freshly ground pepper
• 1/4 cup butter
• 3 TBLS chopped fresh parsley
• 1 TBLS chopped fresh basil
• Shredded Parmesan cheese
• Whole basil leaves for garnish

Preparation

1. Bring a large pot of lightly salted water to a boil
2. Add linguine and return to a boil
3. Cook according to package directions for al dente pasta (usually 11 to 13 minutes)
4. Drain the pasta and put into a large bowl
5. Toss with 1 to 2 TBLS olive oil and set aside
6. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
7. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2
8. Mix shrimp, butter, parsley, and basil into the saucepan
9. Cook 2 to 3 minutes, until shrimp is opaque
10. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated

To serve, place a mound of pasta in the center of dish and divide the shrimp and sauce evenly between the plates. If desired sprinkle freshly grated Parmesan cheese atop and garnish with leaves of basil.  This dish pairs nicely with chilled Sauvignon Blanc. #GirlsGoneWine