Ingredients
12 oz linguine
7 tbsp unsalted butter
3 tbsp olive oil
1 lb medium uncooked shrimp, peeled, deveined
8 garlic cloves, minced
1/3 cup chopped shallots
2/3 cup bottled clam juice
1/2 cup dry white wine
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill or 1 tbsp dried dillweed
1 tsp pepper
Preparation
Cook linguine in large pot of boiling water until just tender but firm to bite. Drain and return to pot, mix in 1 tbsp butter.
Meanwhile, heat oil over medium heat. Add shrimp and saute until just cooked through,stirring frequently, about 3 mins.
Using slotted spoon, transfer shrimp to bowl. Add garlic, shallots & 1 tbsp butter to skillet. Cook 2 mins.
Add clam juice & wine. Increase heat and boil until mixture is reduced by half, about 8 mins.
Reduce heat to med-low. Whisk in remaining 5 tbsp butter. Return shrimp & accumulated juices to skillet. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt.
