A deliciously simple recipe, that’s both rich and light at the same time. A great weeknight dinner when served with a side of steamed vegetables! This recipe serves 4.
1 (8-ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken or vegetable broth
1/4 cup white wine
2 tablespoons True Lemon Pepper Spice Blend
Salt to taste
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Grated Parmesan cheese (as topping), optional
- 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, reserving 1/4 cup of pasta water.
- Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in pasta water, chicken broth, wine, and True Lemon Pepper Spice Blend. Reduce heat, and simmer until liquid is reduced by about 1/2.
- 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.
- Sprinkle fresh grated Parmesan cheese on top, if desired.