LINGUINE WITH CLAMS AND SHRIMP RECIPES

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SHRIMP SCAMPI LINGUINE MADE WITHOUT WINE RECIPE | INA ...



Shrimp Scampi Linguine Made Without Wine Recipe | Ina ... image

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Provided by Ina Garten

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 13

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Steps:

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

LINGUINE WITH SHRIMP AND CLAM SAUCE RECIPE - FOOD.COM



Linguine With Shrimp and Clam Sauce Recipe - Food.com image

My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 serving(s)

Number Of Ingredients 10

6 1/2 ounces minced clams (canned)
water
1/2 lb medium shrimp
8 ounces linguine
1 tablespoon dry sherry
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, thinly sliced
2 tablespoons parsley, minced
salt

Steps:

  • Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
  • Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  • In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  • In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
  • With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  • Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  • Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  • Add parsley and cook 1 minute.
  • Add salt to taste, serve over linguine.

Nutrition Facts : Calories 697.4, FatContent 28.7, SaturatedFatContent 9.7, CholesterolContent 186.9, SodiumContent 269.6, CarbohydrateContent 61.8, FiberContent 2.5, SugarContent 1.6, ProteinContent 41.3

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