Ingredients:

• 1/3 C. olive oil
• 3 cloves garlic; minced
• 1 lb. shrimp; peeled, deveined and remove tails
• 2/3 C. clam juice or chicken broth
• 1/3 C. dry white wine
• 1 C. heavy cream
• 1/2 C. freshly grated Parmesan cheese
• 2 Tbsp. lemon juice
• 2 Tbsp. parsley; chopped
• 1/4 tsp. dried basil leaves; crushed
• 1/4 tsp. dried oregano leaves; crushed
• 1 8 oz package linguine pasta; cooked and drained

Instructions:

1. In large skillet heat oil and garlic over medium-high heat until hot. Reduce heat to low and simmer until garlic is tender.
2. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (or chicken broth) and bring to a boil.
3. Add wine, cook over medium-high heat 3 minutes, stirring constantly.
4. Reduce heat to low, add cream, stirring constantly.
5. Add cheese and stir until smooth. Cook until thickened.
6. Add shrimp to sauce and heat through.
7. Add remaining except linguine.
8. Pour over linguine in large bowl and toss to coat.
9. Serve with additional grated Parmesan cheese, if desired.
10. Makes 6 servings.

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