The Rea Family

Prep time:
Cook time:
14 Ratings
Lemon zest gives this dish a unique citrus twist. So easy to make, done in minutes, and delicious.


  • 1 lb. package linguine pasta
  • 2 tablespoons Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • Salt to taste (about 1/2 teaspoon or more)
  • 2 teaspoons freshly ground black pepper
  • 1 lb. fresh shrimp, peeled and deveined
  • 2 pats of butter
  • 3 tablespoons chopped fresh parsley
  • Pinch of red chili flakes
  • 1/2 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until al dente; drain and toss with a bit of olive oil to prevent sticking.
  2. Meanwhile, heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer for 4-5 minutes.
  3. Add shrimp and butter into the saucepan. Poach for 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, fresh parsley, basil and chili flakes. Toss and continue cooking for 2 minutes. Serve family style sprinkled with more chopped parsley and Parmesan cheese.