Shrimp and Herb Linguine

Note: The portion sizes in the recipe are appropriate for 4 people. When it's just the two of us, we cut in in half.
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Ingredients Method

Ingredients
  

  • 12 oz. linguine
  • 7 T. unsalted butter
  • 3 T. olive oil
  • 1 lb. med. uncooked shrimp peeled, deveined
  • 8 cloves garlic minced
  • 1/3 c. chopped shallot
  • 2/3 c. bottled clam juice
  • 1/2 c. dry white wine
  • 1/2 c. chopped fresh parsley
  • 1/4 c. chopped fresh dill or 1 T. dried dillweed
  • 1 t. pepper

Method
 

  1. Cook linguine in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally.
  2. Drain pasta and return to same pot to keep warm.
  3. Mix in 1 T. butter.
  4. Meanwhile, heat oil in heavy large skillet over medium heat.
  5. Add shrimp and sauté until just cooked through, stirring frequently, about 3 minutes.
  6. Using slotted spoon, transfer shrimp to bowl.
  7. Add garlic, shallots and 1 T. butter to skillet. Cook 2 minutes.
  8. Add clam juice & wine. Increase heat and boil until mixture is reduced by half, about 8 min.
  9. Reduce heat to med.-low.
  10. Whisk in remaining 6 T. butter.
  11. Return shrimp and any accumulated juices to skillet. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt.