Lemon-Pepper Shrimp Linguini

• 1 tablespoon olive oil
• 3 cups medium shrimp, peeled and deveined (about 1 1/2 pounds)
• 3/4 teaspoon salt, divided
• 3 garlic cloves, minced
• 1 cup fume 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

1. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sprinkle with 1/2 teaspoon salt, and saute 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.

olive oil, shrimp, salt, garlic, fumue blanc, chicken broth, lemon rind, lemon juice, ground black pepper, butter, hot cooked linguine, parsley, pine nuts

Taken from www.myrecipes.com/recipe/lemon-pepper-shrimp-linguini (may not work)