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Shrimp and Asparagus with Fresh Herb Linguine

12 ounces linguine
7 tablespoons butter, divided use
3 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1/3 cup chopped peeled shallots
2/3 cup clam juice
1/2 cup dry white wine
8 cloves garlic, peeled and minced
1/3 cup chopped peeled shallots
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon ground black pepper
1/4 tablespoon salt
1 1/2 pounds asparagus, cooked, cut into 1-inch pieces

1. Prepare linguini according to package directions; drain, mix in 1 tablespoon butter so they don't stick, set aside and keep warm.
2. Heat olive oil in heavy large skillet over medium heat; add shrimp and sauté about 3 minutes, stirring frequently. Using slotted spoon, transfer shrimp to a bowl. Add garlic, shallots and 1 tablespoon butter to skillet. Cook 2 minutes, then add clam juice and wine.
3. Increase heat and boil mixture about 8 minutes, until reduced by half. Reduce heat to medium-low; whisk in remaining butter. Return shrimp and any accumulated juices to the skillet. Add parsley, dill, pepper, salt and linguine; toss to blend well. Add asparagus and toss gently to mix.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.