Shrimp Lemon Pepper Linguini

I've been trying to include a seafood dish each week in the rotation (at least on most weeks!) which is sometimes challenging as my husband in particular (who actually really likes seafood) doesn't usually like when I fix it at home for whatever reason. Apparently, he feels it should be left to the professionals?! :) Actually, he's just picky about the type of seafood he likes. He usually only likes salmon cooked at home. If he gets fish when we're out, it's usually a nice thick white fish, while I am a trout, lobster, and shrimp kind of girl! I really like cooking with tilapia and shrimp at home - they both are so super easy (and fast!) to make and there are so many versatile recipes out there that utilize these great proteins.

I ended up finding this dish needed some additional seasoning and added in some garlic powder and splashed in a little more wine and taste tested until it seemed about right to me. We topped ours with some fresh grated parmesan and this was a terrific meal served with some steamed veggies on the side!

Shrimp Lemon Pepper Linguini slightly adapted from skini on AllRecipes.com 

Ingredients 
1 (8 ounce) package linguine pasta
1 TBS olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/2 cup white wine
1 TBS lemon juice
salt to taste
1/2 tsp lemon zest
1/2 tsp freshly ground black pepper (or to taste)
1 lb fresh shrimp, peeled and deveined
1/4 cup butter
1 1/2 TBS parsley
1/2 TBS basil
Fresh grated parmesan (about 1/2-1 TBS per person)

Directions 

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. Meanwhile, heat oil in a large saucepan over medium heat and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and bring to a low simmer for about 5 minutes.
3. 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 and sauce simmers down to desired thickness. Taste test, and adjust seasonings as needed. Top with grated parmesan after plating.