Lemon Pepper Shrimp Lenguine

Fall may be officially around the corner, but this warm weather says otherwise! Try this seasoned seafood summer dish and enjoy it with a bottle of a refreshing and crisp white wine.

What You’ll Need:

  • 1 (8 oz.) package of linguine pasta
  • 1 pound fresh shrimp, peeled and deveined
  • 1 tbs. olive oil
  • ½ cup chicken broth
  • ¼ cup 2013 Estate Reserve Sauvignon Blanc
  • 1 lemon, juiced
  • ½ tsp. lemon zest
  • ¼ cup butter
  • Salt to taste
  • 6 cloves garlic, minced
  • 2 tsp. freshly ground black pepper
  • 1 tbs. chopped fresh basil
  • 3 tbs. chopped fresh parsley

How to Make It:

  1. 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.
  2. 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 only half of the liquid remains.
  3. 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 more minutes until well coated.

Serve immediately and enjoy!