Linguine With Garlic Shrimp And Basil

By á-170456

Ingredients

• 12 ounces linguine
• 6 tablespoons butter - (3/4 stick)
• 1 1/2 pounds uncooked large shrimp peeled, deveined
• 6 green onions chopped
• 6 garlic cloves coarsely chopped
• 1/2 cup dry white wine
• 2 teaspoons finely-grated lemon peel
• 2 bottles clam juice - (8 oz ea)
• 1/2 cup whipping cream
• 1/2 cup chopped fresh basil

Details

Servings 4

Preparation

Step 1

Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.

Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.

This recipe yields 4 to 6 servings.