Linguine with Shrimp, Garlic and Basil Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces linguine
3/4 stick butter
1 1/2 pounds uncooked large shrimp, peeled & deveined
6 green onions, chopped
6 garlic cloves (it seems like a lot, but garlic mellows with cooking), coarsely chopped
1/2 cup dry white wine
3 teaspoons finely grated lemon peel
2 8-ounce bottles clam juice
1/2 cup heavy cream
1/2 cup chopped or torn fresh basil
Drizzle of white truffle oil (optional)
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Directions: |
Directions: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 5-7 minutes – take your time – this is an important step. Add clam juice and cream; boil until sauce thickens, about 12 minutes or more. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil and season with salt and pepper. Drizzle with truffle oil if desired and serve right away. |
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Personal
Notes: |
Personal
Notes: This is an old recipe from Bon Appetit that I tinkered with to make my own. When I was first going to culinary school in the 90’s, I felt that I needed a good repertoire of quick and easy dishes to entertain guests as expectations rose steadily once I put on those chef whites. This recipe never fails to impress and also happens to be very delicious! Enjoy!
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