Pasta With Shrimp Clams Lemon And Garlic Recipes

LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE

Steps:

• Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
• Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
• In a small bowl, combine all ingredients, to taste.

LEMONY GARLIC SHRIMP WITH PASTA

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC

Steps:

• 1 Bring a large pot of salted water to a boil over medium-high heat
• 2 Add the pasta and cook according to the package directions
• 3 Drain the pasta and return it to the (dry) pot, reserving 1/2 cup of the pasta cooking water
• 4 Meanwhile, cut the onion into small dice (about 1 cup)
• 5 Mince the garlic cloves (about 2 1/2 tablespoons) and the thyme leaves (2 teaspoons)
• 6 Combine the onion and oil and 1/8 teaspoon of the salt in a large nonstick skillet over medium-low heat
• 7 Cook for 8 to 10 minutes, stirring occasionally, until the onion has softened
• 8 Add the garlic, thyme and crushed red pepper flakes, stirring to incorporate; cook for 30 seconds, then add the chicken broth, clam juice and bay leaf
• 9 Increase the heat to medium; once the mixture begins to bubble at the edges, cook for 7 to 10 minutes, at which point the liquid/sauce should have reduced to 2 cups
• 10 While the sauce is cooking, squeeze the lemons to yield 1/2 cup of juice
• 11 Chop the parsley to yield 2 tablespoons
• 12 Whisk together the cornstarch and water in a small bowl, then whisk it into the skillet
• 13 Cook for about 2 minutes, whisking, until slightly thickened
• 14 Remove from the heat
• 15 Whisk in the lemon juice and cream cheese, mixing until well incorporated (this may take a few minutes if the cream cheese was not at room temperature)
• 16 Add the shrimp and clams, then cover tightly and return the skillet to low heat until the shrimp and clams are warmed through
• 17 Remove and discard the bay leaf
• 18 Cover to keep warm
• 19 Add the shrimp-sauce mixture and the chopped parsley to the pasta in the pot, tossing gently to combine
• 20 Cover and let sit for 1 minute; add some or all of the reserved 1/2 cup of cooking water as needed if the mixture is too thick
• 21 Season with salt and pepper to taste
• 22 Divide among individual wide shallow bowls; serve immediately

GARLIC-LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

LINGUINE WITH LEMON CLAM SAUCE

Steps:

• I usually make this in my non-stick wok.
• Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
• Add basil and bay leaf.
• Pour in wine, lemon rind, lemon juice and reserved clam juice.
• Simmer until reduced a little (by about a third).
• Add clams and heat through.
• Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
• Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.

PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC - ATK

Steps:

• Bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
• Reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
• Cut the onion into small dice, mince the garlic, and chop the thyme.
• In a large skillet, over medium heat, combine the onion, oil and 1/8 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 8 to 10 minutes.
• Stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
• Add in chicken broth, clam juice, and bay leaf.
• Increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
• Meanwhile, squeeze out 1/2 cup fresh lemon juice.
• Chop parsley.
• Whisk together cornstarch and water; stir into skillet.
• Cook until slightly thickened, about 2 minutes; remove from heat.
• Whisk in lemon juice and cream cheese until well incorporated.
• Add shrimp and clams, cover and return to low heat to warm through.
• Add the sauce with seafood and chopped parsley to the pasta and gently toss.
• Add reserved cooking liquid, as needed, if the sauce is too thick.
• Season with salt and pepper and serve.