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
  

  • 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

Instructions
 

  • Cook linguine in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally.
  • Drain pasta and return to same pot to keep warm.
  • Mix in 1 T. butter.
  • Meanwhile, 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 T. butter to skillet. Cook 2 minutes.
  • Add clam juice & wine. Increase heat and boil until mixture is reduced by half, about 8 min.
  • Reduce heat to med.-low.
  • Whisk in remaining 6 T. 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.