Shrimp And Clam Linguine
Category: Dinner
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 2
Ready in: < 30 minutes
- 8 littleneck clams, see note
- 3 tablespoons unsalted butter
- 6 ounces shrimp (31- to 35-count size) peeled and deveined
- 1 cup fresh tomato, chopped in 1/4-inch pieces
- 1 clove garlic, chopped
- 1/2 cup chopped green onions
- 1/2 teaspoon ground fennel seed
- kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 2 cups clam juice
- 1 cup chardonnay
- 8 ounces linguine pasta, cooked al dente and drained
- 1/2 cup shredded Parmesan cheese
- chopped Italian parsley, for garnish
Place a large skillet over medium heat; add clams to the dry skillet. Add butter and shrimp, increase heat to high, and cook for 1 minute, stirring. Add tomato, garlic, green onions, fennel seed, salt to taste, pepper and pepper flakes; saute for 30 seconds. Add clam juice and wine; simmer for 1 minute. Add linguine; toss gently and cook for 3 minutes. When the pasta is heated through, all of the clams should be open. Discard any unopened clams. Divide pasta and shrimp evenly between large bowls. Place clams around pasta; ladle on some of the broth. Top with Parmesan and garnish with parsley. Cook's Notes: Frozen or minced clams may be substituted if fresh are not available.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
2 quarts water 3 1/2 cups water 1 (8 oz) can minced clams, drained and liquid reserved 1 tbsp salt 1 (8 oz) pkg linguine or spaghetti 2 tbsp butter 2 tbsp snipped parsley 3 cloves garlic, fin
by sgre52160
1 lb linguine 3 tbsp olive oil 3 garlic cloves, minced 1 green onion, chopped 1 lb shrimp, peeled and deveined 1/2 cup dry white wine One 6-oz jar oil-packed sun-dried tomatoes, drained and ch
by sgre52160
1 lb linguine, cooked al dente 2 tbsp olive oil 2 clove garlic, minced 1 (28 oz) can crushed tomatoes 1/2 tsp salt, crushed red pepper and dried oregano 1 1/2 lb medium shrimp, peeled and deveine
view more member recipes
related CDKitchen recipes
Red Lobster's Shrimp Pasta
Fettuccine with Clam and Shrimp Alfredo Sauce
Shrimp Scampi Anne
Shrimp Linguine With Basil-Garlic Butter
Linguine with Shrimp Scampi
Garlic Shrimp Linguine
Linguine with Red Clam Sauce
Garlic Salmon Linguine
Pappadeaux's Alexander Sauce
Clam Base Substitution For Chowders And Soups