Description:
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.
Servings:
Serves 4 people
Ingredients:
- 1 jar Delallo Red Clam Sauce
- 1 lb linguine or your favorite pasta
- 1/2 lb baby clams, drained
- 1/2 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese (for serving)
- Lemon wedges (for serving)
Instructions:
- 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.
This dish pairs well with a crisp white wine or a light salad. Enjoy!
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