3 tablespoons Extra Virgin Olive Oil

1 quart chicken stock

6 garlic cloves, chopped

1 pound linguine 

1 teaspoon crushed red pepper flakes

2 pounds large shrimp, peeled and deveined Item#8032

1 cup dry white wine

Zest and juice of 1 lemon

2 stems of fresh oregano, leaves stripped and finely chopped

1 cup fresh basil leaves, about 20, torn

A generous handful of fresh flat-leaf parsley leaves, finely chopped

Salt and pepper

3 tablespoons butter, cut into small pieces

Crusty bread, torn into pieces



1. Heat the Olive Oil over medium heat in a large skillet. 
2. Add the garlic and pepper flakes to the pan and cook a couple of minutes. 
3. Add the wine, oregano and parsley to the pan, and reduce the wine for 1 minute, then melt the butter into the sauce.
4. Add the stock and 2 cups water to the pan and bring to a boil.
5. Stir the pasta and shrimp into the pan and reduce heat.
6. Simmer for 7-8 minutes until the pasta is al dente and the shrimp are firm.
7. Stir in the lemon zest and juice, and the basil and season with salt and pepper to taste. 
8. Serve directly from the hot pan with fresh crusty bread.