Recipe information
Yield
4 to 6 Servings
Ingredients
12
ounces linguine
6
tablespoons (3/4 stick) butter
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
8-ounce bottles clam juice
1
/2 cup whipping cream
1
/2 cup chopped fresh basil
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Preparation
Step 1
Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
Step 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. 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.