Categories: Seafood, entree, pasta, shellfish

Ingredients

• 12 oz linguine
• 6 tbs butter
• 1 1/2 pounds peeled, deveined large shrimp
• 6 green onions
• 6 garlic cloves
• 1/2 cup dry white wine
• 2 tsp finely grated lemon peel
• 2 8 oz bottles clam juice
• 1/2 cup whipping cream
• 1/2 cup chopped fresh basil

Directions

1. Cook pasta in salted boiling water until tender but still firm to bite, drain.

2. Melt butter in a large skillet over medium-high heat. Add shrimp;, sprinkle with salt and pepper. Saute until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp until medium bowl. Add onions and garlic to skillet, saute 1 minute. Add wine and lemon peel. Boil until reduced to a glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and any accumulated juices to skillet, add pasta; toss to coat. Mix in basil and serve.

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