Ingredients:
- 1 lb. package linguine pasta
- 2 tablespoons Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
- 4 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 lb. fresh shrimp, peeled and deveined
- 2 pats of butter
- 3 tablespoons chopped fresh parsley
- Pinch of red chili flakes
- 1/2 cup grated Parmesan cheese
Instructions:
- Bring a pot of lightly salted water to boil. Add linguine, cook until al dente. Drain and toss with olive oil to prevent sticking.
- Heat oil in a saucepan over medium heat, and sauté garlic about 1 minute. Add chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, simmer for 4-5 minutes.
- Add shrimp and butter into the saucepan. Poach for 2 to 3 minutes, until shrimp is opaque. Stir in cooked linguine, parsley, basil and chili flakes. Continue cooking for 2 minutes. sprinkle with parsley and Parmesan cheese.