SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA
If you are a seafood lover then you will love this, please don't omit the anchovy paste, it is what makes the sauce, you won't even know it's there! I suggest to increase the amount of clams, you can also increase the shrimp amount if desired. Linguine can be used in place of the shell pasta if desired, prep time does not include cooked pasta.
Provided by Kittencalrecipezazz
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy large skillet over medium heat.
- Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
- Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
- Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
- Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
- Season with salt and pepper to taste.
- Add in cooked pasta; toss to combine and warm.
- Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.
Nutrition Facts : Calories 619.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 177.8, Sodium 278.4, Carbohydrate 77.3, Fiber 5.7, Sugar 7.6, Protein 43.5
LINGUINE WITH SHRIMP AND CLAM SAUCE
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.
Provided by Lovellama
Categories High Protein
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
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, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
CLAM AND SHRIMP SPAGHETTI
My brother in law dropped by for dinner one night and I threw this together. He absolutely loved it and even had seconds. Since then I have made it a few more times and we still like it.
Provided by LilPup
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
- PASTA:
- Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
- SERVE:.
- Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
- NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.
SHRIMP, CLAMS, AND SCALLOPS PASTA
Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!
Provided by Hawn
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g
SPAGHETTI WITH CLAMS
Enjoy your meal with spaghetti and clams served with French bread-perfect for a wonderful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.
- Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don't open.
- Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.
Nutrition Facts : Calories 396, Carbohydrate 50 g, Fat 2, Fiber 3 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 57 mg
EMERIL'S SHRIMP, CLAMS, KALE AND PASTA
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Set a large, 6-quart pot with water over high heat and bring to a boil. Once boiling, season with 1/4 cup of salt. Add the buccatini to the water and stir until the water returns to a boil, about 2 minutes.
- While the pasta cooks, set a large, 14-inch saute pan over medium-high heat and 3 tablespoons of the olive oil. Once the oil is hot, add the onions, 2 teaspoons of the salt, the crushed red pepper flakes and the garlic to the pan. Cook stirring until the onions are slightly translucent, and the garlic is fragrant, about 3 minutes. Add the kale to the pan and allow to wilt slightly, about 30 seconds. Add the Soppressata to the pan and cook for another 30 seconds. Add the clams and pasta water to the pan and cook, shaking the pan until the clams just begin to start opening, about, 2 minutes.
- Add the tomatoes and yellow tomatoes to the pan. Cook until the clams are nearly completely opened, about 2 minutes longer. Season the shrimp with the Essence and add them to the pan. Cook until they begin to turn pink, about 1 minute.
- Remove the pasta from the water and add it to the pan with the clams and shrimp. Stir the ingredients in the pan and drizzle with the remaining tablespoon of olive oil and reseason with the remaining salt and fresh ground black pepper if necessary.
- Remove the pan from the heat and place on a large platter to serve. Sprinkle the parmesan cheese over top of the past and serve.
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LINGUINE WITH SHRIMP AND CLAMS - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 621 per serving
- Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59mL pasta water (amount for 4 servings; adjust if customizing).
- While pasta cooks, heat a large saute pan with olive oil (portion for pasta) over medium heat. Add clams, red pepper flakes, and garlic and saute for 1 minute. Add wine and stock and bring to a simmer. Simmer for 4 minutes (if using frozen clams, add 3 to 4 minutes to allow clams to defrost and start heating through).
- Add shrimp and cover the pan with a lid or foil. Continue simmering until shrimp are opaque and clams have opened, 3 to 4 minutes more.
SHRIMP AND CLAM PASTA - EVERY LITTLE CRUMB
From everylittlecrumb.com
5/5 (5)Category Main CourseCuisine ItalianCalories 615 per serving
- Wash clams under cold water. Throw away any cracked or open clams. Keep clams soaking in cold water until ready to use.
- In a large pan (one that comes with a lid), heat the butter over medium high heat. Add the diced onion, and garlic. Saute for a few minutes, until the onion has softened but not turned brown. Add the diced mushroom and saute for another few minutes. Add the tomato, salt, pepper, basil and paprika. Cook for another few minutes, then remove the mixture from the pan and keep aside in a small bowl.
- In the same pan, add your shrimp in a single layer. Salt and pepper the shrimp, and cook for 1-2 minutes until pink and opaque on the bottom, then flip over, salt and pepper this side, and cook for another 1-2 minutes until cooked through. Remove shrimp to a separate plate.
- Increase heat to high, and using the same pan, drain the clams and add them to the pan. Immediately add the white wine or grape juice and close the pan with a tight fitting lid. Allow clams to steam 7-8 minutes, then remove the pan from the heat and throw away any clams which have not opened up. Remove the other clams and keep them aside, leaving the liquid in the pan.
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