Linguine With Shrimp and Clam Sauce
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups dry white wine
- 1 lb medium shrimp (in their shells*)
- 2 (6 1/2 ounce) cans chopped clams, drained and juice reserved
- 1 cup additonal bottled clam juice
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 6 ounces garlic & herb spreadable cheese
- 1 lb linguine (cooked from box directions)
directions
- *Note:If you don't want to use shrimp in their shells it can be cooked even faster, although the shells add a nice rich shrimp taste to the sauce.
- Bring the wine to a boil in a large pot.
- Add the shrimp and cook until the shells are pink all over, about 4 minutes.
- Remove shrimp and reserve liquid.
- Shell and devein the shrimp and set aside.
- Add the reserved clam juice, plus 1 cup additional clam juice to the reserved wine.
- Boil over high heat for 5 minutes to reduce by one half.
- Set aside.
- Melt the butter in a saute pan and add the flour.
- Cook over medium heat for 3 minutes, stirring constantly, over medium heat until thickened.
- Whisk in the cheese.
- Serve over cooked linguine noodles.
- If the sauce is too thick, add more clam juice.
- Fold in the shrimp and clams and heat through.
- Serve over hot fettuccine or linguine with freshly grated Parmesan cheese.
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RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.