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+ servings
Shrimp with Fresh Herb Linguine

Shrimp with Fresh Herb Linguine

Course Dinner, Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people


  • 12 ounces linguine
  • 7 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 pound medium uncooked shrimp, peeled, deveined
  • 3-4 garlic cloves, minced
  • 1/3 cup shallots, chopped
  • 2/3 cup bottled clam juice
  • 1/2 cup Chardonnay
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup chopped fresh dill or 1 Tbl dried dillweed
  • 1 teaspoon black pepper


  • Cook linguine in large pot of boiling salted water until al dente about 10 minutes, stirring occasionally. Drain pasta and return to same pot to keep warm. Mix in 1 tablespoon butter.
  • 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 tablespoon butter to skillet. Cook 2 minutes. Add clam juice and wine. Increase heat and boil until mixture is reduced by half, about 8 minutes. Whisk in remaining 5 tablespoons 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.
  • Side dishes: Caesar salad and garlic bread


Copyright 2018 Colleen Topper All Rights Reserved