Pasta with Shrimp Clams Lemon and Garlic Atk
Indulge in the bright, briny flavors of this Pasta with Shrimp, Clams, Lemon, and Garlic, an elegant yet easy-to-make seafood dish that’s perfect for weeknight dinners or special occasions. This recipe features tender spaghetti or linguine tossed with succulent shrimp, fresh clams, and a buttery garlic sauce infused with a zesty hit of lemon juice and lemon zest. A splash of dry white wine adds a depth of flavor, while red pepper flakes deliver a subtle warmth. Finished with a sprinkle of fresh parsley and a touch of reserved pasta water for a perfectly velvety sauce, this vibrant, Mediterranean-inspired meal is ready in just 30 minutes. Serve it with crusty bread to soak up every last drop or a side salad for a complete, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 8 ounces large shrimp, peeled and deveined
- 16 fresh clams, scrubbed clean
- 0.5 cups dry white wine
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water and then drain the rest.
In a large skillet, heat the olive oil over medium heat. Add the butter and allow it to melt.
Sauté the minced garlic and red pepper flakes in the skillet for about 1 minute, or until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
To the same skillet, add the clams and pour in the white wine. Cover the skillet and let the clams steam for 6–8 minutes, or until most of them have opened. Discard any clams that remain closed.
Reduce the heat to low, and stir in the lemon juice, lemon zest, kosher salt, and black pepper.
Return the cooked shrimp to the skillet, and then add the drained pasta. Toss everything together gently to combine.
Add some of the reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
Sprinkle the chopped parsley over the pasta and toss again.
Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Serve hot, garnished with extra parsley and lemon wedges on the side if desired.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 849 mg | 18% | |
*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.
