Ingredients

•       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

Directions

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 liquid is reduced by about 1/2.

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 minutes, until well coated.