This is another recipe from my cooking group. This pasta dish turned out great. It had such a nice lemon flavor that was perfect for a hot summer night. I served this with a great Riesling. The wine was Chateau Ste Michelle from Columbia Valley Washington. Many Rieslings that I have tried recently have been too sweet. I felt that this wine had just a hint of sweetness, and wasn't too dry. It might become my favorite summer wine. It's also great that it was inexpensive!!
The pasta dish was from allrecipes.com. My changes are in blue.
For the wine in the dish I used a Pinot Grigio.
Shrimp Lemon Pepper Linguine
1 (8 ounce) package linguine pasta (used 16oz)
1 tablespoon olive oil (2 tbsp)
6 cloves garlic, minced
1/2 cup chicken broth (1 cup)
1/4 cup white wine (1/2 cup Pinot Grigio)
1 lemon, juiced (1 & 1/2)
1/2 teaspoon lemon zest (1tsp)
salt to taste
2 teaspoons freshly ground black pepper (3 tsp)
1 pound fresh shrimp, peeled and deveined
1/4 cup butter (1/2 cup)
3 tablespoons chopped fresh parsley (4tbsp)
1 tablespoon chopped fresh basil (used dried)
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.
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.