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1. Cook pasta al dente. Drain.
2. Heat olive oil in large saucepan over medium heat.
3. Add garlic. Saute 1 minute. Stir in chicken broth, white wine, lemon juice, lemon zest, coarse salt, and fresh ground black pepper.
4. Reduce heat. Simmer and reduce until liquid is reduced by half.
5. Stir in shrimp, butter, parsley, and basil.
6. Cook 2 to 3 minutes, until shrimp is pink and cooked through.
7. Stir in the cooked linguine. Cook another minute, tossing gently.
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