Linguine with Garlic Shrimp and Basil

I made this recipe as written except for substituting dried basil for fresh. I do think fresh basil would have made a difference but not that big a difference. It was absolutely ok. Perhaps it will be better as leftovers but there are just too many other shrimp and pasta recipes that are better than this. If you just need to use up some ingredients it's fine. If you're going out of your way to make it, I don't think so.

• avonrose

• Cincinnati, OH

• 1/18/2020

I incorporated some of the other reviewers' suggestions and added lemon to the shrimp when they were cooked and used only one bottle of clam juice, but I didn't have any white wine so I used vermouth and I wanted some veggies with it, so I cut up some brocollini and sauteed it with the garlic and onions. Got rave reviews!

• ginl

• dallas

• 12/8/2013

This was great, and would have been even better had I remembered the basil! I used a little less butter than called for because it was all I had in the house and still turned out fine. I would make it again.

• Anonymous

• NYC

• 10/17/2011

I found this yesterday browsing for a new dish to make since my husband and youngest daughter do not eat meat. I always browse the reviews before I make anything. This was exceptional! I did only use 1 bottle of clam juice as noted by the reviews and the sauce was perfect. We had very little leftovers. There was so much flavor in the dish that I will definately be making this again.

• chey2chey

• Galt, CA

• 3/30/2011

My husband made it exactly as written except didn't have fresh basil so used dried. We really enjoyed it. It was light, tasty, and flavorful. I will put this in my recipe binder to make again!

• PianoNinja

• Buchanan, MI

• 1/12/2011

I was using up holiday leftovers for this recipe so it was followed exactly but very close. I used some excellent quality cooked jumbo shrimp, subbed finely chopped sweet onion and chicken stock for clam juice. It turned out really good but next time I will use less stock/juice as it just wasn't thick enough even after almost 20 minutes...but the flavor was nice. I also might try another herb as someone else suggested, tarragon sounds nice but we still liked the basil.

• Anonymous

• Evanston IL

• 12/28/2009

forgot to add that I served over squid ink linguine, which was tasty and a beautiful colour contrast!

• christinebella

• 5/19/2009

Delicious! Took me quite a while (45 mins) to prep all the ingredients (peel & butterfly the shrimp, prepare garlic, onions, lemon rind), but once prepped, cooking was fast and easy. Didn't have clam juice, so used 8oz chicken stock, which was plenty. Also added red pepper and fresh lemon juice as recommended by others. Gave it a wonderful zing and really rounded out the flavours! Only thing that didn't work for me was the basil. Will try fresh tarragon instead next time. A definite keeper!

• christinebella

• Tokyo, Japan

• 5/19/2009

Wonderful and easy! I did make some substitutions--I added extra lemon juice to the shrimp--2-3 Tbs just after cooking. I could not find plain clam juice so I used two cans of minced clams with juice; the exta shellfish was a nice addition. To lighten it up I used 1/2 part heavy cream and 1/2 part evaporated skim milk. Thus it was not quite as rich as the original recipe but was quite delicious and satisfying nonetheless. I will make this again!

• Anonymous

• Houston, TX

• 12/30/2008

I served this for my boyfriend and he loved it. I made some minor alterations though. I added scallops, asparagus,yellow peppers, and black olives. I also agree that one jar of clam juice is plenty. I will definitely make this again!

• drabbott69

• Richmond, VA

• 11/26/2007

This is an exceptional recipe!

• Anonymous

• Sacramento

• 11/9/2007

I prepared this dish following substitutions suggested by other readers: in lieu of listed ingred. I used shallots, fat free half and half and 8 oz. chicken stock (any more liquid and it would have taken a long time to reduce and thicken. I also squeezed lemon juice and a little salt over the prepped shrimp and refrigerated for a few hours before cooking them. I added the crushed red pepper flakes. Seasoned with salt and pepper, and sprinkled with grated parmesan before serving. Lots of changes but 'base' was there, very quick and simple, but most importantly it was DELICIOUS. Will make often.

• Anonymous

• Fountain Hills, AZ

• 6/16/2007

My five and eleven year old son's loved this as much as their Mom did when I served it to her on Mother's Day. I only used one 8 oz bottle of clam juice and went a bit heavier on the whipping cream. I followed a reviewers rec by added a tiny amount of red pepper flakes and another rec to use farfalle pasta. I pretty much followed the recipe with the addition of a pinch or two of other seasoning. Unfortunately I could not get fresh basil -- I used dried. I'm sure the fresh would have made it even better. An easy and yummy recipe.

• leeosgood

• Baltimore, MD

• 5/14/2007

This was a pleasant but forgettable meal. I used something between 1 and 2 bottles of clam juice and some red pepper flakes as others have suggested. Still no cigar...

• Anonymous

• Cape Cod, MA

• 12/2/2006

Delicious, I have made this again and again. I agree that 1 bottle of clam juice is plenty.

• lani3535

• 10/5/2006