Linguine with Shrimp and Clam Sauce
Dive into the flavors of coastal Italy with this irresistible Linguine with Shrimp and Clam Sauce recipe. Perfectly al dente linguine is tossed in a rich, garlicky broth infused with dry white wine, fresh lemon juice, and a hint of red pepper flakes for subtle heat. Juicy shrimp and tender clams take center stage, creating a stunning seafood medley that’s as elegant as it is comforting. Finished with fresh parsley and a buttery touch, this dish is easy to prepare in just 35 minutes, making it an ideal choice for weeknight dinners or special occasions. Pair it with a crisp white wine and crusty bread to soak up every last drop of the luscious sauce. This seafood pasta recipe is a celebration of bold flavors and coastal charm!
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Recipe Information
Ingredients
- 12 oz linguine
- 1 lb large shrimp, peeled and deveined
- 1 lb fresh clams, scrubbed
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 5 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 0.5 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh lemon juice
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large, deep skillet, heat the olive oil and butter over medium heat until the butter melts.
Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the clams to the skillet and pour in the white wine. Cover the skillet with a lid and cook for 5-7 minutes, shaking the skillet occasionally, until the clams open. Discard any clams that do not open.
Remove the clams from the skillet with a slotted spoon and set aside, leaving the liquid in the skillet.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Pour the chicken or seafood stock into the skillet and bring the liquid to a gentle simmer. Let it reduce slightly for about 5 minutes.
Return the clams and shrimp to the skillet, then add the cooked linguine. Toss to coat the pasta in the sauce. Add the reserved pasta water a little at a time if the sauce needs loosening.
Stir in the fresh parsley, lemon juice, salt, and black pepper.
Serve immediately, garnished with extra parsley if desired, and enjoy!
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 247.4 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 846 mg | 65% | |
| Iron | 71.5 mg | 397% | |
| Potassium | 4629 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
