2 lb large raw shrimp, peeled, deveined, and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1 ½ cup chicken stock
½ cup white wine
1 lb linguine (fresh if available)
juice of half of a lemon
salt and pepper to taste
freshly chopped flat leaf parsley for garnish
Boil your pasta according to the packaging instructions, and drain. Set aside.
While the pasta is cooking, heat the oil over medium heat in a large, deep skillet. When the oil is hot, add your garlic. Cook for 1 -2 minutes, stirring constantly, just until it becomes fragrant. Add in your wine, and bring to a simmer. Stir in your chicken stock, and cook for about five minutes on a low simmer. Reduce the heat if you need to. Add in your shrimp, and cook for about three to four minutes, or until pink and cooked through. Be sure not to overcook them.
Remove the skillet from the heat, and add in your linguine. Season with salt and pepper, and pour in your lemon juice. Give it all a nice, gentle toss, and garnish with parsley. This is great served with a piece of crusty bread and a fresh side salad.