LINGUINE WITH GARLIC SHRIMP AND BASIL

Linguine with Garlic Shrimp and Basil image

Provided by Lauren Beal

Yield Makes 4 to 6 servings

Number Of Ingredients 10

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12 ounces linguine
6 tablespoons (3/4 stick) butter
1 1/2 pounds uncooked large shrimp, peeled, deveined
6 green onions, chopped
6 garlic cloves, coarsely chopped
1/2 cup dry white wine
2 teaspoons finely grated lemon peel
2 8-ounce bottles clam juice
1/2 cup whipping cream
1/2 cup chopped fresh basil

Steps:

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.