10 FOUR SEASONS BREEZE | FEBRUARY 2016
1 lb. shrimp, peeled and deveined
1 (8 oz.) package linguine pasta
1 Tbsp. olive oil
1½ Tbsp. garlic, minced
¾ cup chicken broth
½ cup white wine
1 lemon, juiced
¾ tsp. lemon zest
½ tsp. salt
2 tsp. freshly ground black pepper
5 Tbsp. sweet cream butter
4 Tbsp. chopped fresh parsley
1½ Tbsp. chopped fresh basil
Parmesan cheese, shredded
DIRECTIONS
Chef's Corner
By Randy Balt
INGREDIENTS
Lemon-Pepper
Shrimp Linguini
I can highly recommend this recipe of linguine tossed in
a lemony wine and shrimp mixture. It's easy to make,
done in minutes and is absolutely delicious.
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. In a large saucepan, warm oil over medium heat, then sauté 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, about 3 minutes.
3. Add shrimp, butter, parsley, and basil into the saucepan and mix. Cook 2 to 3 minutes,
until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes,
until well coated.
4. Top off with grated Parmesan cheese.
5. Option: Use a prepackaged frozen seafood medley in place of the shrimp, and perhaps
add capers.
Serves: 4 • Prep time: 15 mins
Cook time: 15 mins • Total time: 40 mins
