Shrimp Lemon Pepper Linguine

I thought this was so good a couple of years ago, I submitted it to my family cookbook.  Yes, my Italian family has a cookbook.  It's the greatest thing.  Since I no longer have wireless in my house, it was very convenient to go old school and bust out the actual book, instead of putting my laptop on the kitchen counter. 

Shrimp Lemon Pepper Linguine   


1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/2 tablespoon cornstarch
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
1/2 cub fresh Parmesan cheese


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. Add cornstarch to thicken sauce if necessary.

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.  Top with additional fresh parsley and fresh Parmesan cheese.

I HATE deveining shrimp.  I think it actually ruins the meal for me since I am grossed out about an hour before I eat it.  It seriously makes me sick.  I hear a rumor that the guy behind the seafood counter can shell and devein shrimp for you....but I have yet to experience this.  I asked him, and he kind of looked at me like I was crazy and then handed me a package of cooked shrimp.  It didn't help that he looked like he was in high school.  I decided to purchase the raw shrimp and shell and devein on my own.  I vow to never do it again.

Very buttery and garlicky.  Delicious.