Shrimp and Clam Linguine
A delicious seafood pasta dish featuring tender shrimp and juicy clams, tossed with linguine in a garlicky buttery sauce.
Nutrition
Calories: 520cal
Carbohydrate: 60g
Protein: 36g
Fat: 15g
Cholesterol: 210mg
Sodium: 780mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 pound clams, scrubbed and cleaned
- 1/2 cup dry white wine
- 1 cup clam juice
- 1 tablespoon unsalted butter
- 1 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside. Reserve 1/2 cup of the pasta cooking water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Increase the heat to medium-high. Add the shrimp to the skillet and cook for 2 minutes or until they start to turn pink.
- Add the clams to the skillet along with the white wine and clam juice. Cover the skillet and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Reduce the heat to low and stir in the butter, red pepper flakes, salt, and freshly ground black pepper. Add the cooked linguine to the skillet and gently toss all the ingredients together. If the mixture seems dry, add a little of the reserved pasta cooking water.
- Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side.
- Tip: For extra flavor, zest the lemon lightly over the pasta before serving. Additionally, ensure to scrub the clams well to remove any grit.
