Linguine with Scampi Shrimp and Basil

Takes about 40 minutes to make.

  • 12 ounces linguine, preferably fresh
  • 2 tablespoons butter and 2 tablespoons of olive oil
  • 450 g uncooked large shrimp, peeled, deveined
  • 6 green onions, chopped
  • 6 garlic cloves, coarsely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 tablespoons lemon juice
  • 2 8-ounce bottles clam juice
  • 1/2 cup whipping cream
  • 1/2 to 2/3 cup chopped fresh basil
  • 16 on-the-vine cherry tomatoes
YIELD: Serves 4
CUISINE: Italian
Prep Time: 15 min
Cooking Time: 25 min
Total Time: 40 min
  1. Pre-heat oven to 350 degrees. Place tomatoes in a small casserole dish. Add salt and pepper and drizzle with olive oil. Roast in the oven for 10 minutes. Set aside and keep warm.
  2. Cook pasta according to package directions, Drain.
  3. 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 to the same skillet; sauté 2-3 minutes. Add wine and lemon juice. Boil about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil, and reserved tomatoes. Season with salt and pepper. Add a finishing drizzle of olive oil.