inguine with Shrimp, Garlic, and Basil(Linguine con Gamberi, Aglio e Basil
|12 ounces linguine pasta|
|6 tablespoons; (3/4 stick) butter|
|1 and 1/2 pounds uncooked large shrimp; peeled, deveined|
|6 green onions; chopped|
|6 garlic cloves; coarsely chopped|
|1/2 cupdry white wine|
|2 teaspoonsfinely grated lemon peel|
|Two; 8-ounce bottles clam juice|
|1/2 cupwhipping cream|
|1/2 cupchopped fresh basil|
inguine with Shrimp, Garlic, and Basil(Linguine con Gamberi, Aglio e Basil Preparation
Cook pasta in pot of boiling salted water until 'al dente'; drain.
Melt butter in large skillet over medium-high heat.
Add shrimp; sprinkle with salt and pepper.
Saute shrimp until almost opaque in center, about 2 minutes.
Using slotted spoon, transfer shrimp to medium bowl.
Add onions and garlic to same skillet; saute 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.
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