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1.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. 2.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. 3.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.
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