1 1/2
pounds unpeeled, large raw shrimp (2 1/25 count)
1
(9-oz.) package refrigerated linguine
1/4
cup butter
1/4
cup olive oil
1/4
cup chopped green onions
2
garlic cloves, minced
1
tablespoon dry white wine
2
teaspoons fresh lemon juice
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
1
tablespoon chopped fresh dill
1
tablespoon chopped fresh parsley
1. Peel shrimp, leaving tails on, if desired. Devein, if desired. 2. Prepare pasta according to package directions. 3. Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet. 4. Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.
