Linguine With Garlic Shrimp And Basil

By lmeyer

Ingredients

• 12 oz. linguine
• 6 tbsp. (3/4 stick) butter
• 1 1/2 lb. uncooked large shrimp, peeled, deveined
• 6 green onions, chopped
• 6 garlic cloves, coarsely chopped
• 1/2 c. dry white wine
• 2 tsp. finely grated lemon peel
• 2 8 oz. bottles clam juice
• 1/2 c. whipping cream
• 1/2 c. 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.