Linguine with Garlic Shrimp and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 cup chopped fresh basil
- 1/2 cup dry white wine
- 12 ounces linguine
- 1/2 cup whipping cream
- 6 green onions, chopped
- 6 tablespoons (3/4 stick) butter
- 6 garlic cloves, coarsely chopped
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 2 8-ounce bottles clam juice
- Carbohydrate 47 g(16%)
- Cholesterol 196 mg(65%)
- Fat 20 g(30%)
- Fiber 2 g(9%)
- Protein 29 g(58%)
- Saturated Fat 12 g(58%)
- Sodium 1162 mg(48%)
- Calories 497
Preparation Cook pasta in pot of boiling salted water until tender but still firm to bite; drain. 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.
Preparation Cook pasta in pot of boiling salted water until tender but still firm to bite; drain. 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.
