Taste USA: Shrimp

Monday, July 4, 2016

creamy prawn curry

How to make creamy prawn curry recipe - Calories per serving 482

Serves 4

Preparation time 5 minutes, Cooking time 25–30 minutes

Ingredients:
1 tablespoon sunflower oil
1 onion, finely chopped
12 curry leaves
3 tablespoons gluten-free curry paste
200 ml (7 fl oz) gluten-free fish stock
600 ml (1 pint) coconut milk
300 g (10 oz) green beans, halved
400 g (13 oz) raw peeled king prawns
coriander leaves, to garnish

Method:
Heat the oil in a wok or large frying pan, add the onion and cook for 3–4 minutes until soft. Add the curry leaves and cook for a further 1 minute.

Stir in the curry paste and cook for 2 minutes, then pour in the stock and coconut milk and bring to the boil. Reduce the heat and simmer for 10–12 minutes.

Add the beans and cook for 5 minutes until just tender, then add the prawns and cook for a further 3 minutes until the prawns turn pink and are cooked through. Serve sprinkled with a few coriander leaves.

For spicy prawns, heat 1 tablespoon olive oil in a frying pan, add 3 peeled and chopped garlic cloves and 1 chopped red chilli and cook for 1 minute, then add 500 g (1 lb) raw peeled tiger prawns and cook for 3–4 minutes until the prawns turn pink and are cooked through. Serve on a bed of crisp lettuce leaves, sprinkled with the juice of 1 lime, pepper and a few coriander leaves. Calories per serving 135

creamy prawn curry

Friday, July 1, 2016

prawns with spicy dip

How to make prawns with spicy dip recipe - Calories per serving 227

Serves 4

Preparation time 10 minutes

Ingredients:
2 Little Gem lettuces, leaves separated
400 g (13 oz) cooked peeled king prawns

Spicy dip:
200 g (7 oz) cream cheese
100 g (3½ oz) natural yogurt
1 garlic clove, crushed
2–3 drops of lemon juice
¼ teaspoon dried chilli flakes
handful of snipped chives
salt and pepper

Method:
Make the spicy dip. Mix together the cream cheese, yogurt, garlic, lemon juice, chilli flakes and chives in a serving bowl. Season with salt and pepper to taste.

Arrange the lettuce leaves on 4 small plates and top with the prawns. Serve the dip for everyone to share.

For spicy prawn salad, heat 2 tablespoons olive oil in a saucepan, add 1 tablespoon dried chilli flakes and 2 crushed garlic cloves and cook for 2 minutes. Add 500 g (1 lb) raw peeled king prawns and cook for a further 5–6 minutes until the prawns turn pink and are cooked through.

Add a splash of white wine and cook until it has evaporated. Remove from the heat. Toss 75 g (3 oz) rocket leaves in 2 tablespoons olive oil and 1 tablespoon balsamic vinegar.

Divide between 4 plates and top with 2 peeled, stoned and sliced avocados. Spoon over the prawns and serve sprinkled with 1 tablespoon toasted sesame seeds. Calories per serving 385

prawns with spicy dip

Sunday, June 26, 2016

sweet and smoky shrimp and grits

How to make sweet and smoky shrimp and grits recipe - This popular Southern dish of creamy grits is paired with a sweet, salty, and smoky topping of shrimp and bacon.

SERVES 4

PREP TIME 15 mins, COOK TIME 1 hr

Ingredients:
4 thick-cut smoked bacon slices
2 garlic cloves, crushed
1 onion, roughly chopped
4 large tomatoes, roughly chopped
6 tbsps butter
1 tbsp light brown sugar
1 tsp red pepper flakes
salt and freshly ground black pepper
2 cups yellow grits or polenta
2 cups heavy cream or whole milk
1⁄4 tsp smoked paprika or ancho chilli powder
1⁄4 tsp cayenne pepper
2 cups cheddar cheese, grated
juice of 1 lemon
1lb (450g) raw shrimp, shelled and deveined
2 scallions, chopped, to garnish

Method:
1 In a heavy-based frying pan, dry-fry the bacon, drain on paper towels, and set aside. Drain off most of the bacon grease from the pan and return to medium-low heat. Add the garlic, onion, tomatoes, butter, sugar, red pepper flakes, and season well. Cook over low heat, stirring occasionally, for 30–45 minutes, or until the onion and tomatoes have softened.

2 After simmering the tomato mixture for 15 minutes, combine the grits, cream, 13⁄4 pints (1 liter) of water, smoked paprika, and cayenne pepper in a large soup pot, and season well. Cook over medium-low heat for 30–35 minutes, or until the grits thicken and can hold a spoon on the surface, and about three-quarters of the liquid has been absorbed. Stir in the cheese until melted and fully incorporated, then add the lemon juice.

3 Add the shrimp to the tomato mixture in the frying pan and cook for 5–7 minutes, or until the shrimp turn pink. Crumble or chop the bacon.

4 Transfer the grits to a serving dish and top with the tomato and shrimp sauce, crumbled bacon, and scallions. Serve hot.

COOK’S TIP
For a lighter take on creamy grits, try almond milk instead of heavy cream or whole milk.

sweet and smoky shrimp and grits

Saturday, June 25, 2016

shrimp and sweet potato quesadillas

How to make shrimp and sweet potato quesadillas recipe - These Mexican inspired hot tortilla sandwiches are quick and easy to prepare and incredibly delicious.

MAKES 4

PREP TIME 20 mins, COOK TIME 45 mins

Ingredients:
2 large sweet potatoes
3 tbsp olive oil
1 garlic clove, crushed
1lb 5oz (600g) large shrimp, cooked and peeled
8 x 12in (30cm) large tortillas
2 cups Monterey Jack or cheddar cheese, grated
salt and freshly ground black pepper
1 tsp smoked paprika or ancho chili powder
1 avocado, halved, pitted, and peeled
1⁄2 cup sour cream
juice of 1 lime
bunch of cilantro, chopped

Method:
1 Cook the potatoes in a pan of boiling water, skin-on, for 20 minutes. Drain the potatoes and set them aside to cool. When cool enough to handle, peel, cut into cubes, and set aside.

2 Heat 1 tbsp of the oil in a deep, straight-sided frying pan. Add the garlic, along with the potatoes, and cook over medium heat for 5–10 minutes, or until the potatoes have browned. Add the shrimp and reduce the heat. Stir to incorporate.

3 Lay out 4 tortillas and spread equal portions of the shrimp and potato mixture on them and top with the grated cheese. Sprinkle each tortilla with salt, pepper, and smoked paprika. Top with the remaining tortillas to create 4 “sandwiches” or quesadillas.

4 Heat another tbsp of oil in a large, nonstick, heavy-based pan. Cook the quesadilla for 2–3 minutes on each side, or until browned and the cheese has melted. Add the remaining oil to the pan, as needed, while cooking the remaining quesadillas.

5 In a bowl, mash the avocado with the back of a fork to the desired consistency. Mix together the sour cream, avocado, lime juice, and cilantro. Top the quesadillas with the avocado cream, slice into quarters, and serve hot. Read More

fried shrimp po’ boys

How to make fried shrimp po’ boys recipe - Shrimp or oysters are the star ingredients in this tasty and filling recipe from New Orleans.

SERVES 4

PREP TIME 10 mins, COOK TIME 18–24 mins

Ingredients
2 loaves of French bread
8 leaves of round lettuce
1 ripe red tomato, sliced

For the shrimp:
2 cups peanut or sunflower oil, for frying
1 egg
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
48 large shrimp, peeled and deveined

For the remoulade:
1 cup mayonnaise
1⁄4 cup mustard
juice of 1⁄2 lemon
2 tbsp pickling brine or apple cider vinegar
1 tsp paprika
1 tbsp creamed horseradish

Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC).

2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix together the flour, paprika, cayenne pepper, salt, and breadcrumbs. Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly.

3 Fry in the hot oil in batches of 8 for 3–4 minutes each, or until golden brown. Remove the fried shrimp from the pan with a slotted spoon and let them cool on a wire rack.

4 For the remoulade, combine the mayonnaise, mustard, lemon juice, vinegar, paprika, and horseradish in a bowl.

5 Slice each loaf in half lengthwise, without cutting through the bottom, and spread the remoulade on either side. Layer each bottom half with the lettuce, sliced tomatoes, and fried shrimp. For a truly New Orleans experience, serve with potato chips tossed in Cajun seasoning.

WHAT’S THE STORY?
The po’ boy (short for “poor boy”) was created by New Orleans restaurant owners and former streetcar drivers Clovis and Benjamin Martin. When streetcar drivers went on strike in 1929, the brothers served the sandwich free to unemployed workers and the cry “here comes another poor boy!” would go up in the kitchen each time.

fried shrimp po’ boys

Friday, June 24, 2016

fried shrimp with lemon aioli

How to make fried shrimp with lemon aioli recipe - Japanese panko breadcrumbs give these shrimp a real crunch. Day-old breadcrumbs work well, too.

SERVES 4

PREP TIME 10 mins, COOK TIME 12–16 mins

Ingredients:
2 cups peanut or sunflower oil, for frying
1 egg
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
24 shrimp, peeled and deveined

For the lemon aïoli:
1⁄2 cup mayonnaise
juice of 1⁄2 lemon
3 scallions, chopped
2 garlic cloves, crushed
salt and freshly ground
black pepper

Method:
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375°F (190°C).

2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix the flour, paprika, cayenne pepper, salt, and breadcrumbs.

3 Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly. Fry the shrimp in batches of 6 for 3–4 minutes each, or until golden brown.

4 For the aïoli, whisk the mayonnaise, lemon juice, onions, and garlic in a small bowl and season to taste. Serve with the shrimp.

COOK’S TIP
When deep-frying, make sure you do not overcrowd the pan as the shrimp will not brown well.

fried shrimp with lemon aioli

Wednesday, June 8, 2016

Thai Prawn Curry

How to Make Thai Prawn Curry Recipe - preparation 10 minutes cooking time 17 minutes calories 350 kcals

Serves 4

Ingredients:
spray oil
1 tsp grated fresh root ginger
1 garlic clove, crushed
1 red chilli, finely chopped
2 kaffir lime leaves
100g/3½oz cherry tomatoes
100g/3½oz thin green beans
1 tbsp green Thai curry paste
100ml/3½fl oz/⅓ cup half-fat coconut milk
250g/9oz peeled raw tiger prawns (shrimp)
200g/7oz baby spinach leaves
75g/3oz/⅓ cup basmati rice
a few fresh coriander (cilantro) sprigs, chopped

Method:
1 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the ginger, garlic and chilli and cook for 2 minutes without colouring.

2 Add the lime leaves, cherry tomatoes and beans and cook for 1 minute. Add the curry paste and coconut milk, then simmer gently for 8–10 minutes.

3 Stir in the prawns and spinach and cook for 3 minutes, stirring occasionally, until the prawns are pink all over. The spinach will wilt and turn bright green.

4 Meanwhile, cook the rice according to the instructions on the pack.

5 Serve the curry on a bed of rice, sprinkled with coriander.

Saturday, June 4, 2016

Spicy Lime Prawns

How to Make Spicy Lime Prawns Recipe - preparation 10 minutes plus marinating cooking time 4 minutes

Serves 8

Ingredients:
grated zest and juice of 1 lime
1 garlic clove, crushed
2 small red chillies, seeded and finely chopped
5 tbsp olive oil
32 peeled raw tiger prawns (shrimp)
pitta bread to serve

Method:
1 Put the lime zest and juice, garlic, chillies and oil in a screw-topped jar. Close the lid tightly and shake well.

2 Put the prawns in a shallow dish and add the lime marinade. Cover and marinate in the refrigerator for at least 1 hour.

3 Preheat the barbecue or grill (broiler). Soak eight bamboo skewers in water for 20 minutes.

4 Thread four prawns on to each skewer. Cook the skewers on the barbecue or grill (broil) for 3–4 minutes on each side until they turn pink.

5 Serve immediately with warm pitta bread.

Chilli Prawns

How to Make Chilli Prawns Recipe - preparation 30 minutes plus soaking cooking time 50 minutes

Serves 6

Ingredients:
6 tbsp groundnut (peanut) oil
6 tbsp coconut cream
1 tsp curry paste
3 garlic cloves, finely chopped
30 large peeled raw prawns (jumbo shrimp), with tail left on
salt and ground black pepper
For the chilli sauce
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp tomato paste
450g/1lb tomatoes, chopped
3 red chillies, seeded and diced
125g/4oz/½ cup molasses (dark brown) sugar
2 tbsp Thai fish sauce

Method:
1 In a large bowl, mix together the groundnut oil, coconut cream, curry paste, garlic and some salt and pepper. Add the prawns, turning to coat evenly. Cover and marinate in the refrigerator for at least 2 hours.

2 Meanwhile, make the chilli sauce. Heat the olive oil in a pan over a medium heat. Add the garlic and tomato paste and cook for 30 seconds. Stir in the tomatoes, chillies, sugar and fish sauce and bring to the boil. Reduce the heat and let it bubble away for 30 minutes or until reduced and pulpy.

3 Preheat the barbecue or grill (broiler). Soak six wooden skewers in water for 20 minutes. Thread five prawns on to each skewer and barbecue or grill (broil) for 3–4 minutes on each side, basting with the marinade.

4 Serve with rice and the chilli sauce for dipping.

Chilli Prawns

Thursday, June 2, 2016

Prawn Poppadoms

How to Make Prawn Poppadoms Recipe - preparation 10 minutes cooking time 3 minutes

Makes 24

Ingredients:
1 tbsp sesame oil
24 raw peeled tiger prawns (shrimp)
4 tbsp sweet chilli sauce
150ml/¼ pint/scant ⅔ cup thick Greek yogurt
24 mini poppadoms
24 tiny sprigs of fresh basil or dill

Method:
1 Heat the oil in a frying pan over a medium heat. Add the prawns and cook for 3–4 minutes, turning halfway through, until they turn pink. Stir in 2 tbsp sweet chilli sauce.

2 Blend the remaining sweet chilli sauce with the yogurt and spoon on to the mini poppadoms.

3 Top each one with a prawn and a herb sprig. Serve hot.

Sweet Chilli Prawns

How to Make Sweet Chilli Prawns Recipe - preparation 20 minutes plus overnight marinating

Makes 30

Ingredients:
30 cooked peeled large prawns (jumbo shrimp)
125ml/4fl oz/½ cup sweet chilli sauce
grated zest and juice of 1 lime
4 tbsp chopped fresh coriander (cilantro)
3 courgettes (zucchini), trimmed
30 baby cherry tomatoes

Method:
1 Put the prawns, 2 tbsp chilli sauce, the lime zest and juice and the coriander in a bowl. Mix together to coat the prawns, then cover the bowl and chill in the refrigerator overnight.

2 Use a potato peeler to pare along the length of the courgettes to make 30 long thin strips.

3 Thread each courgette strip on to a cocktail stick (toothpick) in a concertina shape, then add a prawn and a cherry tomato. Cover and chill in the refrigerator until required.

4 Put the remaining chilli sauce in a small bowl. Arrange the prawn skewers on a serving plate and serve with the chilli sauce for dipping.

Saturday, May 28, 2016

Stir-Fried Prawns

How to Make Stir-Fried Prawns Recipe - preparation 30 minutes cooking time 7 minutes Serves 4

Ingredients:
2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 lemongrass stalk, halved
1 small onion, thinly sliced
1 red chilli, seeded and sliced
2.5cm/1in piece fresh root ginger, peeled and shredded
450g/1lb large raw peeled prawns (jumbo shrimp)
340g/12oz pak choi (bok choy), shredded
2 tbsp Thai fish sauce
juice of 1 lime

Method:
1 Heat the oil in a wok or deep frying pan. Add the garlic, lemongrass, onion, chilli and ginger and stir-fry briskly over a high heat for 2 minutes.

2 Add the prawns and pak choi and stir-fry for 2–3 minutes until the pak choi is slightly tender but still crisp and the prawns are pink and succulent.

3 Add the fish sauce and lime juice and cook for 1 minute. Discard the lemongrass and serve immediately with boiled rice or noodles.

Prawn Gumbo

How to Make Prawn Gumbo Recipe - preparation 20 minutes cooking time 45 minutes Serves 4

Ingredients:
1 tbsp groundnut oil
1 onion, finely chopped
2 celery sticks, chopped
2 green peppers, seeded and roughly chopped
1 red chilli, diced
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
200g/7oz okra, roughly chopped
900ml/1½ pints/3¾ cups fish or vegetable stock
125g/4oz/½ cup basmati rice
300g/11oz cooked, peeled king prawns (jumbo shrimp)
salt and ground black pepper
4 tbsp chopped fresh parsley

Method:
1 Heat the oil in a large pan. Add the onion, celery and green peppers and cook over a low heat for 5 minutes until they start to soften.

2 Stir in the chilli, garlic, tomatoes, okra and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.

3 Stir in the rice, reduce the heat and simmer for 20 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.

4 Stir in the prawns and heat through. Season to taste with salt and pepper.

5 Spoon the gumbo into four serving bowls, garnish with chopped parsley and serve.

Wednesday, May 25, 2016

Spicy Prawn Noodle Salad

How to Make Spicy Prawn Noodle Salad Recipe - preparation 15 minutes plus soaking and chilling Serves 4

Ingredients:
450g/1lb egg noodles
2 tbsp Thai fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp brown sugar
1 red chilli, diced
1 bunch of spring onions (scallions), finely sliced
125g/4oz beansprouts
½ cucumber, finely diced
340g/12oz cooked peeled prawns (shrimp)
4 tbsp chopped fresh coriander (cilantro)

Method:
1 Cook the noodles according to the pack instructions.

2 To make the dressing, whisk the fish sauce, lime juice vinegar, sugar and chilli together in a small bowl.

3 Drain the noodles and, while they are still warm, pour the dressing over them. Toss together, then set aside to cool.

4 Stir the spring onions, beansprouts, cucumber, prawns and coriander into the noodles and divide between four bowls.

5 Serve immediately while warm or cover and chill in the refrigerator for 1 hour before serving.

Prawn Noodle Salad

How to Make Prawn Noodle Salad Recipe - preparation 15 minutes Serves 4

Ingredients:
340g/12oz rice noodles
juice of 2 limes
2 tbsp Thai fish sauce
1 tbsp crunchy peanut butter
1 tbsp light soft brown sugar
1 red chilli, diced
1 tsp grated fresh root ginger
2 carrots, peeled into ribbons
225g/8oz bean sprouts
175g/6oz sugarsnap peas, sliced
340g/12oz cooked king prawns (jumbo shrimp), peeled
a large handful of fresh mint leaves, chopped

Method:
1 Put the rice noodles in a large heatproof bowl and pour enough boiling water from a kettle over the top to cover them. Leave for 5 minutes to heat through. Drain well and return the noodles to the bowl.

2 In a small bowl, mix together the lime juice, fish sauce, peanut butter, chilli and ginger for the dressing.

3 Add the carrots, bean sprouts, sugarsnaps, prawns and mint to the drained noodles.

4 Pour the dressing over the noodles and vegetables and toss gently. Divide between four plates and serve warm.

Sunday, May 22, 2016

Tandoori King Prawns

How to Make Tandoori King Prawns Recipe - preparation 10 minutes plus marinating cooking time 4–5 minutes Serves 4

Ingredients:
16 king prawns (jumbo shrimp)
2 garlic cloves, crushed
juice of 1 lemon
4 tbsp thick Greek yogurt
1 tbsp tandoori paste
1 tsp ground cumin seeds
2 tsp grated fresh root ginger
salt and ground black pepper
For the mint yogurt
300g/11oz/1¼ cups Greek yogurt
4 tbsp chopped fresh mint

Method:
1 Peel the prawns and cut along the back of each one to remove the dark vein. Rinse and pat dry with kitchen paper.

2 In a bowl, mix together the garlic and lemon juice with some salt and pepper. Add the prawns and mix to coat thoroughly. Cover and chill in the refrigerator for 20 minutes.

3 In a bowl, mix together the yogurt, tandoori paste, cumin seeds and ginger. Remove the prawns from the marinade and pat dry with kitchen paper. Stir into the yogurt mixture, then cover and chill in the refrigerator for 20 minutes.

4 To make the mint yogurt, stir together the yogurt and mint.

5 Thread the prawns onto skewers and cook under a hot grill (broiler) for 4–5 minutes, turning halfway through, until firm and pink. Serve with the yogurt. Read More

Tuesday, February 9, 2016

Fettuccine Alfredo Shrimp

How to make Fettuccine Alfredo Shrimp Recipe - This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Serve: 6

Ingredients:
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh brocolli
salt to taste

Method:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly.

After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

Fettuccine Alfredo Shrimp

Monday, February 8, 2016

Szechwan Shrimp

How to make Szechwan Shrimp Recipe - Don't let some of the ingredients fool you this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Serve: 4

Ingredients:
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Method:
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Szechwan Shrimp

Saturday, February 6, 2016

Shrimp Scampi Bake

How to make Shrimp Scampi Bake Recipe - Easy version of this classic with the wonderful 'zip' of Dijon-style mustard.

Serve: 6

Ingredients:
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Method:
Preheat oven to 450 degrees F (230 degrees C).

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Shrimp Scampi Bake

Shrimp Lemon Pepper Linguini

How to make Shrimp Lemon Pepper Linguini Recipe - So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too

Serve: 4

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

Method:
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.

Shrimp Lemon Pepper Linguini