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Linguini with Shrimp, Basil and Sun-Dried Tomatoes

When I was looking through my recipes for this week's addition, I found this Shrimp and pasta recipe. It is one of my favorite dishes and is easy to make for two people or you can easily add to the ingredients if you are serving more.

1/2 pound shrimp shelled and deveined
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter divided
2 teaspoons minced garlic divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons sun-dried tomatoes, oil-packed chopped
1/2 cup fresh basil chopped
3/4 pound fresh linguini cooked, al dente
freshly grated Parmesan cheese

Yields: 2 Servings

Heat olive oil and 1 tablespoon butter and 1 teaspoon garlic in a large non-stick skillet over moderately high heat until hot but not smoking and saute shrimp 1 minute per side. Transfer shrimp and juices to a platter and set aside.

Heat remaining 2 tablespoons butter in skillet and saute remaining garlic until lightly browned. Stir in flour with a wire whisk and cook over medium heat 1 to 2 minutes. Stir in chicken broth, wine, lemon juice and tomatoes; heat to boiling. Boil, stirring constantly, until slightly thickened 1 to 2 minutes. Reduce heat and simmer, uncovered, until thickened, about 10 minutes more.

Stir in fresh basil and return shrimp and any accumulated juices to sauce; cook over low heat until shrimp are just heated through, 1 to 2 minutes.

Serve immediately over pasta. Sprinkle with freshly grated parmesan cheese.