Baby Clam & Garlic Butter Shrimp Linguine
This vibrant seafood pasta features tender linguine tossed in a rich and savory clam sauce enhanced with juicy baby clams and succulent garlic butter shrimp. The delicate blend of garlic, white wine, and fresh parsley elevates this dish to five-star restaurant quality, perfect for an impressive yet easy-to-make dinner.
Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Garlic Butter Shrimp
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the white wine (if using) and simmer for 1-2 minutes to cook off the alcohol.
- Stir in the Delallo Red Clam Sauce, baby clams, and crushed red pepper flakes (if using). Simmer for 5-7 minutes, allowing the flavors to meld.
Combine and Serve
- Add the cooked linguine and garlic butter shrimp to the skillet. Toss everything together to coat the pasta and shrimp in the sauce.
- Season with salt and pepper to taste. Sprinkle with fresh parsley.
Serve
- Serve the pasta hot, garnished with grated Parmesan cheese and lemon wedges on the side.
Notes
This dish pairs well with a crisp white wine or a light salad. Enjoy!
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