Shrimp Tossed with Fresh Linguini, Dill and Lemon Recipe
1 1/2 Pounds Shrimp, Large, Raw
9 ounces Linguine, Fresh, Refrigerated
1/4 Cup Unsalted "Sweet" Butter
1/4 Cup Olive Oil
1/4 Cup Green Onions, Trimmed and Finely Chopped
2 Large Garlic Cloves, Peeled, Trimmed and Minced
1 Tablespoon White Wine, Dry
2 Teaspoons Lemon Juice
1/2 Teaspoon Salt Kosher
1/4 Teaspoon Black Pepper
1 Tablespoon Dill
1 Tablespoon Parsley
Peel the shrimp discarding the shells, leaving tails on and devein if desired
Cook the fresh pasta according to package directions, drain and reserve keeping warm
In a large heavy bottomed skillet melt butter with the oil over medium-high heat until foaming
Add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender.
Add shrimp, wine, lemon juice, salt and pepper to taste.
Continue to cook the mixture stirring occasionally for about 3 to 5 minutes or just until shrimp begin to firm and turn pink, stir in dill and parsley.
Remove shrimp with a slotted spoon and reserve leaving the sauce in skillet.
Add the reserved warmed cooked pasta to sauce in skillet, tossing to coat thoroughly.
Transfer pasta to a serving bowl, and top with shrimp.