Lemon Pepper Shrimp with Linguine

Hey Everyone! I thought I would post a recipe I made last week and was a big hit with the hubby:) Dave loves when I cook for him. I found this recipe on allrecipes.com. This is a great dish if you want something quick and easy. Tip: I also added toasted pine nuts and sprinkled them on the top. I am a huge fan of pine nuts. Just throw them on the stove in a frying pan, cook on low with some EVOO, and wait until they brown...and....Voila! They add a little flavor to any pasta dish or salad. Enjoy! ~Trish

What you will need:
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.