Shrimp and Fresh Herb Linguine

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Shrimp and Fresh Herb Linguine Ingredients

12 oz Linguine	2/3 c Bottled clam juice
7 tb Unsalted butter	1/2 c Dry white vine
3 tb Olive oil	1/2 c Chopped fresh parsley
1 lb Medium uncooked shrimp;	1/4 c Chopped fresh dill or
8 Cloves garlic; minced	1 tb Dried dill weed
1/3 c Chopped shallots	1 ts Pepper

Instructions for Shrimp and Fresh Herb Linguine

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to same pot to keep warm. Mix in 1 TBS. butter. Meanwhile, heat oil in heavy large skillet over medium heat. Add shrimp and saut? until just cooked through, stirring frequently, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add garlic, shallots and 1 TBS. butter to skillet. Cook 2 minutes. Add clam juice and wine. Increase heat and boil until mixture is reduced by half, about 8 minutes. Reduce heat to medium-low. Whisk in remaining 5 TBS. butter. Return shrimp and any accumulated juices to skillet. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt. Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland on Jan 11, 1998

Main Ingredient: ShrimpCuisine: Uncategorized