Name: Maine Shrimp Linguine
Yield: 4 servings
Ingredients: 8 tablespoons butter; 6 tablespoons olive oil; 4 garlic cloves, minced; 3 tablespoons minced shallots; 1 cup bottled clam juice; 1 cup dry white wine; 2 teaspoons Angostura bitters; 2 teaspoons grated lemon zest; 1 tablespoon lemon juice; 1/4 teaspoon red pepper flakes; 12 ounces linguine; 1 pound shelled Maine shrimp; 1/2 cup chopped fresh parsley; salt and pepper, to taste

Servings: persons

8 tablespoons butter
6 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons minced shallots
1 cup bottled clam juice
1 cup dry white wine
2 teaspoons Angostura bitters
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
12 ounces linguine
1 pound shelled Maine shrimp
1/2 cup chopped fresh parsley
salt and pepper, to taste

1
1. Heat butter and oil in large skillet over medium heat. Add garlic and shallots and cook for 1 minute. Add clam juice, raise heat to high and boil until reduced by one-third, about 5 minutes. Add bitters, lemon zest, lemon juice and red pepper flakes.
2
2. Cook the pasta until al dente.
3
3. Reheat the sauce, add the shrimp and cook over medium heat, stirring often, until the shrimp just turn pink, about 2 minutes. Stir in parsley and season to taste.
4
4. Drain pasta, toss with shrimp and sauce, and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Maine Shrimp Linguine

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