| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pasta, Seafood | 1 | Servings | |
INGREDIENTS
| 12 | oz | Linguine |
| 7 | tb | Unsalted butter |
| 3 | tb | Olive oil |
| 1 | lb | Medium uncooked shrimp; peeled & deveined |
| 8 | Cloves garlic; minced | |
| 1/3 | c | Chopped shallots |
| 2/3 | c | Bottled clam juice |
| 1/2 | c | Dry white vine |
| 1/2 | c | Chopped fresh parsley |
| 1/4 | c | Chopped fresh dill or |
| 1 | tb | Dried dill weed |
| 1 | ts | Pepper |
INSTRUCTIONS
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to same pot to keep warm. Mix in 1 TBS. butter. Meanwhile, heat oil in heavy large skillet over medium heat. Add shrimp and sauté until just cooked through, stirring frequently, about 3 minutes. Using slotted spoon, transfer shrimp to bowl. Add garlic, shallots and 1 TBS. butter to skillet. Cook 2 minutes. Add clam juice and wine. Increase heat and boil until mixture is reduced by half, about 8 minutes. Reduce heat to medium-low. Whisk in remaining 5 TBS. butter. Return shrimp and any accumulated juices to skillet. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt. Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <[email protected]> on Jan 11, 1998
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