Linguine with Garlic Shrimp and Basil

• 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

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.
3. Add shrimp; sprinkle with salt and pepper.
4. Saute shrimp until almost opaque in center, about 2 minutes.
5. Using slotted spoon, transfer shrimp to medium bowl.
6. Add onions and garlic to same skillet; saute 1 minute.
7. Add wine and lemon peel.
8. Boil until reduced to glaze, about 2 minutes.
9. Add clam juice and cream; boil until sauce thickens, about 8 minutes.
10. Return shrimp and juices to skillet.
11. Add pasta; toss to coat.
12. Mix in basil.
13. Season with salt and pepper.

linguine, butter, shrimp, green onions, garlic, white wine, lemon peel, clam juice, whipping cream, fresh basil

Taken from www.epicurious.com/recipes/food/views/linguine-with-garlic-shrimp-and-basil-231283 (may not work)