Linguine Pasta with Creamy Shrimp and Clam Sauce
Serves 4 to 6
My mother found a seafood pasta recipe similar to this in a cookbook and, wanting to try it, asked me for suggestions. We made quite a few changes and it is really very good. This is one of those recipes where canned clams are more appropriate than fresh, making preparation a lot easier. If you are making homemade broth, which is very easy, you can peel the shrimp and make the broth earlier in the day. Keep both refrigerated.
- 1 pound shrimp, peeled (see related links for making broth from peels)
- 1 pound linguine, white or whole wheat
- 4 tablespoons butter, preferably unsalted, divided
- 2 large shallots, finely chopped
- 4 large garlic cloves, minced
- 1 can (6.5 ounces) minced clams, with juices
- 1 cup shrimp broth (can use bottled clam broth)
- 1/2 cup dry white wine or vermouth
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- Pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water until smooth
- 1/4 cup sour cream (can use reduced fat)
- Freshly grated Parmesan cheese (optional)
Heat a large sauté over medium-high heat. Add 2 tablespoons of the butter, then the shallots and garlic. Sauté until tender, about 3 minutes. Add the clams with their juices, shrimp broth, lemon juice, wine, parsley, basil, oregano and pepper. Bring to a boil over high heat and cook for about 5 minutes or until slightly reduced. Add the shrimp and cook just until pink. Stir the cornstarch mixture to recombine. Add to the sauce and stir until smooth and thickened.
Meanwhile, cook the linguine according to package directions for al dente. Drain the pasta and add to the sauce. Add the sour cream and remaining 2 tablespoons of butter. Toss well to combine. Serve immediately, passing Parmesan cheese separately.