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
How to Make It
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.
This was great - fast and delicious. I did limit the amount of pepper, though, and used frozen shrimp as fresh aren't always available here. I loved the fact that the shrimp/lemon/pepper cooked so quickly. I'd certainly make this for a special dinner.
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