Clams And Sautéed Shrimp Over Pasta

How to make Clams And Sautéed Shrimp Over Pasta

I’ve been asked about my recipe on here. I never really measure anything, I go by feel. So here it goes. I hope this helps…

White Clam Sauce

3 tbs of olive oil,

1/4 white wine,

butter,

lemon zest from 2 lemons,

clam juice from 3 cans clams,

tsp of basil,

2 tsp of parsley..

Instructions:

Simmer for 10 mins.

Then add clams & spinach.

squeeze in lemon juice in the last few mins.

Boil pasta till al dente,

In a separate pan Sauté shrimp in 1 tbs of olive oil & butter add garlic.

Season shrimp with Cajun seasoning & sauté.

It’s all about timing for the clams to open and pasta to be al dente.

Notes:

Informal Cooking Style: The recipe is presented in a casual, conversational tone, reflecting the author’s relaxed approach to cooking. This style can be encouraging for novice cooks and allows for flexibility in ingredient quantities and methods.

Ingredient Flexibility: The author mentions that they don’t measure ingredients precisely, preferring to cook based on intuition or “feel.” This flexibility allows for adaptation based on personal taste preferences and ingredient availability.

Key Ingredients: The main ingredients include olive oil, white wine, butter, lemon zest and juice, clam juice, basil, parsley, clams, spinach, shrimp, garlic, and Cajun seasoning. These ingredients contribute to the flavor profile of the dish, with the white wine and clam juice providing a savory base, and the lemon zest and juice adding brightness.

Simplicity and Ease: The recipe is relatively simple, with straightforward instructions. It involves simmering the sauce for 10 minutes, then adding the clams and spinach, followed by squeezing lemon juice into the mixture. Meanwhile, the pasta is boiled separately until al dente, and the shrimp are sautéed with garlic and Cajun seasoning in olive oil and butter.

Balancing Flavors and Textures: The combination of ingredients aims to create a balanced dish with a variety of flavors and textures. The sweetness of the clams and shrimp contrasts with the acidity of the wine and lemon, while the herbs and Cajun seasoning add depth and complexity.

Timing is Key: The author emphasizes the importance of timing, particularly ensuring that the clams open and the pasta is cooked to al dente simultaneously. This requires coordination between preparing the sauce, boiling the pasta, and sautéing the shrimp to achieve optimal results.

Personal Touch: The recipe reflects the author’s personal preferences and cooking style, encouraging others to experiment and adjust according to their own tastes. This approach highlights the creativity and versatility of home cooking.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of white wine for the clam sauce, or is there a specific recommendation?

You can use any dry white wine for the clam sauce.

Sauvignon Blanc, Pinot Grigio, or Chardonnay are popular choices.

Choose a wine that you enjoy drinking since its flavor will influence the sauce.

How many clams should I use for this recipe, and do they need to be fresh or can I use canned clams?

You’ll need approximately 3 cans of clams for this recipe.

While fresh clams can enhance the flavor, canned clams are a convenient alternative.

Ensure they’re well-drained before adding to the sauce.

What type of pasta works best with this dish, and how much should I cook for the specified servings?

Linguine or spaghetti are classic choices for clam sauce.

Cook about 8-10 ounces of pasta for 4 servings, or adjust according to your preference.

Is there a particular reason for simmering the sauce for exactly 10 minutes, or can I adjust the cooking time?

The 10-minute simmering time allows the flavors to meld together and develop richness.

You can adjust the time slightly if needed, but be mindful not to overcook the sauce.

Can I substitute fresh spinach with frozen spinach, and if so, should I adjust the cooking time?

Yes, you can substitute frozen spinach for fresh.

Thaw and drain it before adding to the sauce.

Adjust the cooking time as needed since frozen spinach may cook faster than fresh.

How do I know when the clams are cooked and ready to be added to the sauce?

Clams are cooked when their shells open.

Discard any clams that don’t open during cooking, as they may be unsafe to eat.

Is it necessary to remove the clams from their shells before adding them to the sauce, or can they be served in their shells?

You can serve the clams in their shells for presentation, but it’s more common to remove them from the shells before adding to the sauce for easier eating.

Can I omit the shrimp or replace them with another protein source, such as chicken or tofu?

Yes, you can omit the shrimp or substitute them with another protein of your choice.

Cooked chicken, tofu, or even cooked white fish can work well in this dish.

How spicy does the Cajun seasoning make the shrimp, and can I adjust the amount to suit my taste preference?

Cajun seasoning adds a flavorful kick to the shrimp.

You can adjust the amount to control the spice level according to your preference.

Start with a small amount and add more if desired.

Are there any recommended side dishes or garnishes to serve with this dish to complement its flavors?

Crusty bread or garlic bread are perfect for soaking up the flavorful sauce.

A sprinkle of fresh parsley or grated Parmesan cheese adds a finishing touch to the dish.

Additionally, a side salad with a light vinaigrette can complement the richness of the sauce and seafood.