Linguini with Herb Grilled Shrimp


  • 1 lb linguini noodles
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 1/2 to 2 lbs medium shrimp, peeled and deveined
  • 1 pt cherry tomatoes
  • 1 cup Turning Leaf Pinot Grigio wine
  • 1/2 cup clam juice
  • 3/4 stick butter
  • 1 Tbsp lemon zest
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • Salt and fresh pepper

Bring large pot of salted water to a rolling boil and add linguini, cook until noodles are done, about 10-12 minutes. While noodles are cooking, heat olive oil in large sauté pan over medium heat and sweat garlic and shallots until fragrant, about 2 minutes. Season shrimp salt and pepper and add to pan, cook briefly turning once, about 2 minutes. Toss in tomatoes to warm through, then add white wine and clam juice and bring to a low simmer. Remove from heat and slowly stir in butter. Drain cooked pasta and add to shrimp and sauce in sauté pan (working in batches if necessary, or mix together in large serving bowl) and toss with lemon and herbs, seasoning to taste with salt and pepper.

Yield: 4-6 servings
Prep Time: 20 minutes - Cook Time: 30 minutes

Pairs Well With: