Shrimp and Clam Pasta

March 7, 2020

Shrimp and Clam Pasta

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This easy buttery shrimp and clam pasta comes together super quickly and combines all the best things in the universe – butter, heat, and garlic.

how to make Shrimp and Clam Pasta

how to make Shrimp and Clam Pasta

Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking, Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted. Add the garlic .

Add the shrimp and cook, stirring frequently for about 3 minutes or until almost cooked through. add the dry white wine salt and black pepper,
When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.

Add the tomatoes, red pepper flakes. Bring to a low simmer and cook until reduced slightly, about 3 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.

Shrimp and Clam Pasta

Shrimp and Clam Pasta

Drain the spaghetti and return it to the pot. Season with salt and black pepper and cook for 1 to 2 minutes. Sprinkle with the parsley and serve at once.

Shrimp and Clam Pasta

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Shrimp and Clam Pasta
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Shrimp and Clam Pasta

This easy buttery shrimp and clam pasta comes together super quickly and combines all the best things in the universe – butter, heat, and garlic.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 638kcal
Author: Luda huang

Ingredients

  • 1 pound dry pasta such as spaghetti or fettuccini
  • Salt and fresh ground black pepper
  • 1 tablespoon extra-virgin olive oil plus more for cooking shrimp
  • 1 tablespoon butter
  • 4 garlic cloves minced
  • 1/3 cup dry vermouth or substitute dry white wine
  • 1 28 ounce can whole tomatoes
  • 1 teaspoon red pepper flakes or more to taste
  • 1/4 cup chopped fresh parsley
  • 1 1/4 pounds littleneck clams about 15 clams, scrubbed
  • 1 pound cleaned large shrimp

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking, Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted. Add the garlic .
  • Add the shrimp and cook, stirring frequently for about 3 minutes or until almost cooked through. add the dry white wine salt and black pepper,
  • When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.
  • Add the tomatoes, red pepper flakes. Bring to a low simmer and cook until reduced slightly, about 3 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.
  • Drain the spaghetti and return it to the pot. Season with salt and black pepper and cook for 1 to 2 minutes. Sprinkle with the parsley and serve at once.

Nutrition

Calories: 638kcal | Carbohydrates: 89g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 300mg | Sodium: 1054mg | Potassium: 483mg | Fiber: 4g | Sugar: 4g | Vitamin A: 872IU | Vitamin C: 15mg | Calcium: 210mg | Iron: 5mg
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