Shrimp Tossed with Fresh Linguini, Dill and Lemon Recipe

Ingredients

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

Directions

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.

Serve Immediately