Shrimp Lemon Pepper Linguini

Yields: 4 servings

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
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 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.

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