Wednesday, April 11, 2007

Shrimp Linguine

  • 6 T. butter
  • 6. T olive oil
  • 4 garlic cloves, minced
  • 3 T. minced shallots
  • 1 cup bottled clam juice
  • 1 cup dry white wine
  • 2 t. angostura bitters
  • 2 t. grated lemon zest
  • 1 T. lemon juice
  • 1/4 t. dried red pepper flakes
  • 12 ounces linguine
  • 1 lb. shelled Maine shrimp or other small to medium shrimp
  • 1/2 cup chopped fresh parsley
  • salt and pepper

1. Cook the pasta in a large pot of boiling salted water until al dente.

2. Heat the butter and oil in a large skillet over medium heat. Add the garlic and shallots and cook for 1 minutes. Add the clam juice and wine, raise the heat to high and boil briskly until reduced by about one third, about 5 minutes. Add the bitters, lemon zest, lemon juice, and red pepper flakes.

3. Add the shrimp to the sauce and cook over medium heat, stirring often, until the shrimp just turn pink, about 2 minutes. Stir in the parsely and season with salt and pepper to taste.

4. Drain the pasta, spoon the shrimp and sauce over it, and serve.

VARIATION: substitute chopped or bably clams or bay scallops for the shrimp

from Dishing Up Maine

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