
How To Make Pesto Clams and Shrimp Linguine
Loaded with shrimp and clams, this linguine recipe is every seafood lover’s dream! Enjoy a savory pasta dish that’s made in less than 30 minutes.
Serves:
Ingredients
- 16ozBarilla® Linguine,(1 box)
- 6.3ozBarilla® Traditional Basil Pesto,(1 jar)
- 4tbspbutter,divided
- 1small shallot,minced
- ¼cupred bell pepper,minced
- 4garlic cloves,minced
- 1cupwhite wine
- 6.5ozclams,(1 can), drained with juice reserved, chopped
- ¾cupchicken broth
- 16ozclams in shell,(1 package), scrubbed
- 1lbmedium shrimp,peeled, deveined, uncooked
- ¼cupfresh basil leaves,plus more for garnish, chopped
- 2tbspparmesan cheese,shaved
Instructions
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Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil for about 11 minutes until tender yet firm to the bite, then drain.
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Heat 2 tablespoons of butter in a skillet over medium heat. Add the shallot and bell pepper.
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Cook for about 3 to 4 minutes until softened; stir in garlic. Add the white wine and bring to a boil over medium-high heat.
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Stir in the canned clams, ½ of the reserved clam juice, and chicken broth. Arrange the fresh clams on the sauce. Bring to a low simmer, then reduce heat to low.
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Cover and cook for 5 to 6 minutes until the clam shells open. Discard the clams that do not open.
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Stir in the basil pesto and shrimp. Heat through for 2 to 3 minutes until the shrimp are bright pink and opaque. Remove from heat and stir in the remaining 2 tablespoons of butter and chopped basil.
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Distribute the linguine among serving bowls, then spoon the clams, shrimp, and sauce over the pasta.
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Top with shaved Parmesan cheese and fresh basil, and enjoy!
Nutrition
- Calories:Â 493.10kcal
- Fat:Â 15.88g
- Saturated Fat:Â 5.50g
- Trans Fat:Â 0.25g
- Monounsaturated Fat:Â 2.09g
- Polyunsaturated Fat:Â 0.93g
- Carbohydrates:Â 50.73g
- Fiber:Â 2.49g
- Sugar:Â 2.78g
- Protein:Â 29.69g
- Cholesterol:Â 114.64mg
- Sodium:Â 1094.24mg
- Calcium:Â 149.62mg
- Potassium:Â 310.28mg
- Iron:Â 2.99mg
- Vitamin A: 165.27µg
- Vitamin C:Â 6.99mg
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