Tuesday, September 6, 2011

Lemon Pepper Shrimp

Serves 4
         1 (8 ounce) package spaghetti pasta
         1 tablespoon olive oil
         6 cloves garlic, minced
         1/2 cup chicken broth
         1/4 cup white wine
         1 lemon, juiced
         2 teaspoons s.a.l.t. sisters lemon pepper sea salt to taste
         1 pound fresh shrimp, peeled and deveined
         1/4 cup butter
         3 tablespoons chopped fresh parsley
         1 tablespoon chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon pepper and salt. 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.

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