Ingredients

• 12 ounces linguine
• 6 tablespoons (3/4 stick) butter
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• 6 green onions, chopped
• 6 garlic cloves, coarsely chopped
• 1/2 cup dry white wine
• 2 teaspoons finely grated lemon peel
• 2 8-ounce bottles clam juice
• 1/2 cup whipping cream
• 1/2 cup chopped fresh basil

Instructions

1. Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
2. 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 and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, 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. Season with salt and pepper.