It only takes a few minutes to prepare and is utterly delicious. also keeps well in the refrigerator!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package linguine pasta
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup white wine
- 1 lemon, juiced
- ½ teaspoon lemon zest
- salt to taste
- 2 teaspoons freshly ground black pepper
- 1 pound fresh shrimp, peeled and deveined
- ¼ cup butter
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
Instructions
- 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 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.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 8 g |
| Sodium | 441 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I did add tomatoes and spinach to the recipe and my wife loved the meal, I have prepared this dish but this was the first time using this recipe.
This was just wonderful. Will add it to my list of best recipes to repeat.
Excellent! I used 3/4 cup chicken broth only because most recipes don’t make enough. I also topped with grated Parmesan. Delicious!
This is a fantastic recipe. But I used regular black pepper. Don’t do this. I don’t think 2T of fresh ground pepper is the same as 2T of regular pepper. lol
I made no changes. It was really good as written!
Delicious easy to make. So nice to find a shrimp recipe without heavy cream sauce. Made it just increased the chicken broth to one cup because I like it more liquid and linguine soaks up the liquid after sitting for awhile. Thanks for a wonderful light meal
So good! I doubled the sauce recipe. I also topped with tomatoes, cheese, and extra herbs. A little extra butter and garlic while cooking too.
Delicious! I doubled the sauce! The pasta tends to absorb the sauce so I doubled it. Can’t wait to eat it again tomorrow!
Excellent meal! Four stars only because I felt like the pepper was a bit overpowering, but other than that this was very flavorful and certainly restaurant quality. *I did notice in the video for this dish that they seemed to use a lot more then 1/4 butter. Also, I felt like the sauce was proportional to the meal, as any more I felt would almost come off ‘soupy.’ I am certainly interested in making this again with the extra vegetable variations that many commented on. A definite favorite.
We doubled the amount of pasta (one 16 oz package) and doubled the broth, wine, zest, lemon juice. But did 1 tsp of pepper, 1 tsp of lemon pepper. Kept the amount of shrimp and butter the same. at the end added 1/4 of heavy whipping cream and a 1/2 cup of parmesean cheese. And it was perfect!
Delicious & simple! I didn’t bother with the pasta. I was looking for something to serve over 4-5 cups of leftover pork fried rice from our previous nights takeout. It worked out perfectly.
My husband like this more than I did. I cut the pepper significantly after reading reviews, but still found it way too peppery.
Absolutely delicious! Since we have a member of our family who is gluten intolerant, I used chick pea Fusilli instead of spaghetti. I would make this again!
This is one of our favorite shrimp recipes!!! I made a few adjustments… we like a lot of sauce, so I doubled the sauce ingredients, EXCEPT for the black pepper (cut the black pepper to 1 tsp). I also added a little corn starch and water to thicken the sauce. Excellent!!!
It was okay. I made it with gluten free spaghetti noodles and dairy free butter and the taste was fine; however, the sauce was liquid and didn’t stick to the noodles. I wish I would have added cornstarch or arrowroot at the end. Also, if you are a fan of lemon this is your recipe but if you aren’t, reduce the lemon by half. All in all, it was fine but not my favorite.
I loved this recipe, but my husband did not like the lemon! He said it was like having pasta with vinegar….. I will make this again, but use very little lemon!
Very good but too much pepper.
This recipe is fantastic and easy. I doubled everything because there’s a lot of us, and we like it saucy. Flavor was wonderful. Anybody who thought there was too much lemon didn’t read the title, and anyone who thought there was too much pepper thinks white bread is spicy.
My family LOVED this dish! I highly recommend doubling the sauce. I reduced the amount of pepper, added a bit of asparagus and fresh tomatoes. This recipe lends itself to endless variations.
Great!!! I did change things up a little since we had Basmati rice instead of linguine, and I used ground white pepper, but made it essentially the same . We loved it!!!
Made this for Easter dinner since it was just my husband and myself. Delicious and easy to make!