Lemon-Pepper Shrimp Linguini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
3 cups medium shrimp, peeled and deveined (about 1 1/2 pounds) |
3/4 teaspoon salt, divided |
3 garlic cloves, minced |
1 cup fumè blanc or other dry white wine |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons coarsely ground black pepper |
2 tablespoons chilled butter, cut into small pieces |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
1/4 cup chopped fresh parsley |
2 teaspoons pine nuts, toasted |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sprinkle with 1/2 teaspoon salt, and sauté 4 minutes. Stir in garlic; cook 45 seconds. Remove shrimp with a slotted spoon; set aside. Add the remaining 1/4 teaspoon salt, wine, broth, lemon rind, lemon juice, and pepper. Bring to a boil; cook until reduced to 1 1/2 cups (about 8 minutes). Stir in shrimp and butter; cook over high heat 2 minutes or until shrimp is done. Stir in pasta and parsley; cook until thoroughly heated. Sprinkle with pine nuts.
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