Shrimp Destin Linguine

I made this last night and it was wonderful. I got the recipe out of this months Southern Living.

1 1/2 lb. unpeeled, large raw shrimp
1 (9-oz.) package refrigerated linguine
1/4 cup butter
1/4 cup olive oil
1/4 cup chopped green onions
2 garlic cloves, minced
1 Tbsp. dry white wine
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 Tbsp. chopped fresh dill
1Tbsp. chopped fresh parsley

1. Peel shrimp, leaving tails on. Devein if desired.
2. Prepare pasta according to directions.
3. Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and saute 4 to 5 minutes or until onions are tender. Add shrimp, wine and the next 3 ingredients.
Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
4. Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.
Serve with warm French bread.
Enjoy!

Serve with warm French bread.
Enjoy!