12 oz. linguine
7 tbsp. unsalted butter
3 tbsp. olive oil
1 lb. med. uncooked shrimp, peeled, deveined
8 garlic cloves, minced
1/3 c. shallots
2/3 c. bottled clam juice
1/2 c. dry white wine
1/2 c. chopped parsley
1/4 c. chopped fresh dill or 1 tbsp. dried dill weed
1 tsp. pepper

Cook linguine until just tender but still firm to bite. Drain and return to pot to keep warm. Mix in 1 tablespoon butter.

Meanwhile heat oil in large skillet over medium heat. Add shrimp and saute until just cooked through. Stir frequently, approximately 3 minutes. Remove shrimp only from pan. Add garlic, shallots and 1 tablespoon butter to skillet. Cook 2 minutes. Add clam juice and wine.

Increase heat and boil until mixture is reduced by half, about 8 minutes. Reduce heat to medium low. Whisk in remaining 5 tablespoons butter. Return shrimp to skillet. Add parsley, dill, pepper and pasta. Toss to blend well. Season to taste with salt.