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Linguine with Garlic Shrimp and Basil

Source of Recipe


Bon Appétit, December 2004






List of Ingredients



• 12 ounces linguine
  
• 6 Tbsp (3/4 stick) butter
  
• 1-1/2 lbs. uncooked large shrimp, peeled and deveined
  
• 6 green onions, chopped
  
• 6 cloves garlic, coarsely chopped
  
• 1/2 cup dry white wine
  
• 2 tsp finely grated lemon peel
  
• Two 8-ounce bottles clam juice
  
• 1/2 cup whipping cream
  
• 1/2 cup chopped fresh basil
  






Instructions



1. Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
   
   
2. 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.
   
   
3. 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.
   
   Makes 4 to 6 servings.