Shrimp Scampi With Linguine

• 3 tablespoons extra-virgin olive oil
• 6 anchovies
• 6 garlic cloves, chopped
• 1 teaspoon red pepper flakes
• 1 cup fresh basil leaves, torn
• 1/4 cup Italian parsley, finely chopped
• 1 cup dry white wine
• 3 tablespoons unsalted butter
• 1 quart chicken broth
• 1 cup water
• 2 1/2 pounds large shrimp, peeled and deveined
• 1 pound whole wheat linguini
• juice and zest from 1 lemon
• sea salt (go light on the salt because anchovies are salty) and freshly ground black pepper

1. Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes.
2. Add parsley, basil, and wine and reduce for 1 minute then melt butter into sauce. Add chicken broth and water to the pan and bring to a boil. Stir in the linguini and reduce heat to medium. Simmer uncovered for 6 to 7 minutes until pasta is almost al dente.
3. Add the shrimp cook for 2 to 3 minutes more or until shrimp are firm. Stir in lemon juice and zest and season with sea salt and pepper to your taste.

extravirgin olive oil, anchovies, garlic, red pepper, fresh basil, italian parsley, white wine, unsalted butter, chicken broth, water, shrimp, whole wheat linguini, lemon, salt

Taken from food52.com/recipes/5654-shrimp-scampi-with-linguine (may not work)