Linguine with garlic shrimp and basil


12 oz linguine

6 tablespoons (3/4 stick) butter

1 1/2 lbs uncooked large shrimp, peeled, deveined

6 green onions, chopped

6 garlic cloves, coarsly chopped

1/2 cup dry white wine

2 teaspoons finely grated lemon peel

2 8 oz bottles clam juice

1/2 cup whipping cream

1/2 cup chopped fresh basil




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 opague 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.

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