1 lb of large shrimp
1/4 cup butter
4 to 6 cloves of garlic
4 green onions, minced
8 ounces of spaghetti or linguine
1/2 cup chicken broth
1/4 cup white wine
zest of one lemon
juice of one lemon
salt to taste
2 teaspoons freshly ground black pepper
1 tablespoon roughly chopped fresh basil
3 tablespoons chopped fresh parsley
In a large skillet melt butter and saute shrimp, garlic and green onions just until shrimp turn pink. In a large saucepan combine chicken broth, wine, lemon juice and lemon zezt and cook to reduce slightly. Add liquid to shrimp skillet. Keep warm while you cook the pasta according to package directions. Save a little pasta water just in case you need it. Sprinkle basil and parsley on shrimp. Drain the pasta and add it to the skillet. Toss to combine and add a little pasta water if it is too dry. Plate and serve