Linguine with White Shrimp Sauce

By bakers_delight85

Ingredients

• 1/4 cup olive oil
• 2 Tbsp. coarsely chopped garlic
• 8 fresh basil leaves, sliced
• 2 Tbsp. chopped flat-leaf parsley
• 1/4 cup dry white wine
• 2 1/4 cups clam juice
• 20 large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 12 ounces dried linguine

Details

Servings 2

Preparation

Step 1

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn.
Add the basil and parsley and cook the mixture, stirring, for 30 seconds. Add the wine and cook it for 2 to 3 minutes uncovered or until most of the wine has evaporated. Add the clam juice and boil the sauce for 4 to 5 minutes or until the liquid is reduced by half.
Add the shrimp, lower the heat and cook the sauce for 1 minute. Remove the shrimp and set aside. Season the sauce to taste with salt and pepper. Just before servings, reheat the sauce so that it bubbles. Return the shrimp to the pan and cook in the bubbling sauce for about 1 minute or until cooked through.
Meanwhile, in a large pot of boiling salted water, cook the pasta for 7 to 8 minutes or until it is al dente.
Drain the pasta well and transfer it to a platter. Immediately ladle the sauce over the pasta. Mix them well and serve.