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Clam and Shrimp pasta: The 3 Top Recipes

clams and shrimp

If you’re looking for a delicious and easy seafood dish to make, this classic Italian-American dish is sure to please even the pickiest eaters.

With its combination of succulent clams, juicy shrimp, fresh herbs, and flavorful spices, it’s an exquisite meal that can be enjoyed any night of the week, and it only takes about 30 minutes to prepare. 

Here are three top recipes for clam and shrimp pasta that will take your taste buds on a journey they won’t soon forget.

Clam and Shrimp Linguine

Clam and shrimp linguine is a pasta dish that typically consists of linguine noodles tossed with a sauce made from clams and shrimp, along with ingredients such as garlic, olive oil, and white wine. 

The sauce is often finished with lemon juice, parsley, and red pepper flakes, giving the dish a bright, fresh flavor and a little bit of heat. The pasta and sauce are typically served together, making for a delicious and satisfying meal.

Ingredients:

  • 1 pound linguine pasta
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound clams, scrubbed and rinsed
  • 1/2 cup white wine
  • 1/2 cup chicken or seafood broth
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Cook the linguine pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest.

  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.

  3. Add the shrimp and cook for 2-3 minutes, until pink and cooked through. Remove the shrimp from the skillet and set aside.

  4. Add the clams to the same skillet and cover with a lid. Cook for 5-7 minutes, until the clams have opened. Discard any clams that do not open.

  5. Remove the clams from the skillet and set aside, reserving the clam juice in the skillet.

  6. Add the white wine and chicken or seafood broth to the skillet and bring to a simmer. Cook for 3-5 minutes, until the sauce has reduced by half.

  7. Add the lemon juice, parsley, salt, pepper, and red pepper flakes (if using) to the sauce and stir to combine.

  8. Return the cooked shrimp and clams to the skillet and toss to coat in the sauce.

  9. Add the cooked linguine to the skillet and toss to combine with the sauce and seafood. If the sauce is too thick, add some of the reserved pasta water to thin it out.

  10. Serve the clam and shrimp linguine immediately, garnished with additional parsley and lemon wedges, if desired.

Shrimp and Clam Scampi

Shrimp and clam pasta is a classic dish that is easy to make at home with only a few ingredients. It’s perfect for a quick dinner or for a special occasion, and it’s sure to please anyone who enjoys delicious seafood!

Shrimp and clam scampi is a classic Italian-American dish made with sauteed shrimp and clams in a garlic and white wine sauce. The dish is typically flavored with lemon juice, parsley, and butter, and seasoned with salt and pepper. Here is a basic recipe:

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1 pound clams, scrubbed and rinsed
  • 4 tablespoons unsalted butter
  • 4 cloves of garlic, minced
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • Cooked pasta or crusty bread, for serving (optional)

Instructions:

  1. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.

  2. Add the shrimp to the skillet and cook for 2-3 minutes, until pink and cooked through. Remove the shrimp from the skillet and set aside.

  3. Add the clams to the same skillet and cover with a lid. Cook for 5-7 minutes, until the clams have opened. Discard any clams that do not open.

  4. Remove the clams from the skillet and set aside, reserving the clam juice in the skillet.

  5. Add the white wine and lemon juice to the skillet and bring to a simmer. Cook for 3-5 minutes, until the sauce has reduced slightly.

  6. Stir in the chopped parsley and salt and pepper, to taste.

  7. Return the cooked shrimp and clams to the skillet and toss to coat in the sauce.
  8. Serve the shrimp and clam scampi over cooked pasta or with a side of crusty bread, if desired.

Garlic Butter Shrimp and Clam Pasta

Garlic butter shrimp and clam pasta is a delicious and easy-to-make pasta dish that combines juicy shrimp and tender clams with a rich and flavorful garlic butter sauce.

Ingredients:

  • 1 pound linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • 1 pound clams, scrubbed and rinsed
  • 6 tablespoons unsalted butter
  • 6 cloves of garlic, minced
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Instructions:

  1. Cook the linguine pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest.

  2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.

  3. Add the shrimp to the skillet and cook for 2-3 minutes, until pink and cooked through. Remove the shrimp from the skillet and set aside.

  4. Add the clams to the same skillet and cover with a lid. Cook for 5-7 minutes, until the clams have opened. Discard any clams that do not open.

  5. Remove the clams from the skillet and set aside, reserving the clam juice in the skillet.

  6.  Add the white wine and lemon juice to the skillet and bring to a simmer. Cook for 3-5 minutes, until the sauce has reduced slightly.

  7. Stir in the chopped parsley and salt and pepper, to taste.

  8. Return the cooked shrimp and clams to the skillet and toss to coat in the sauce.

  9. Add the cooked linguine to the skillet and toss to combine with the sauce and seafood. If the sauce is too thick, add some of the reserved pasta water to thin it out.

  10. Serve the garlic butter shrimp and clam pasta immediately, garnished with additional parsley and lemon wedges, if desired.
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