Ingredients

1/3 cup olive oil
3 cloves minced garlic
1 pound shrimp, peeled, de-veined and tails removed
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce), cooked and drained

Instructions

Heat oil in large skillet over medium-high heat.

Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp in same skillet and cook over medium-low heat until opaque.

Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I’m out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly.

Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened.

Add shrimp to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese if desired

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