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Cooking with Loretta Paganini: Lemon Garlic Shrimp Linguine

November 2, 2017 - Loretta Paganini
Lemon-Garlic Shrimp Linguine Serves 8

Easy to make and simply delicious a perfect dish for a quick supper. This scrumptious pasta dish will become everyone favorite. For an unforgettable meal serve it together with a big salad and a bowl of ice cream for dessert.

Chef Tip: Rinse shrimp under cold water before using them

1 lb. large shrimp, peeled & deveined 1/2 cup de-fatted chicken broth 1/4 cup dry white wine 1/4 cup extra virgin olive oil 1 small onion, finely chopped 4 cloves garlic, finely chopped 1 cup cherry tomatoes, cut in half 1 lemon, zested and juiced Salt & pepper, to taste 1 Tablespoon fresh Italian parsley, chopped 1 Tablespoon fresh basil, chopped 1 lb. linguini pasta, cooked

Bring a large pot of water to a boil. Salt water and cook linguini until al dente, about 8 minutes. Drain and set aside.

In a large sauté pan add olive oil, and cook the onions and garlic until soft. Add the cherry tomatoes, broth, lemon zest, lemon juice and wine, and season with salt and pepper. Cook for about 10 minutes until thickened.

Add the shrimp and fresh parsley, and cook for 5 more minutes. Toss pasta with sauce and serve immediately.

Loretta is the author of "My Sanibel Kitchen."

 
 

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