Linguini And Clam Sauce With Garlic Shrimp

Ingredients

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 or seafood 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

1 pound shrimp, peeled

2 tablespoons cornstarch mixed with 2 tablespoons cold water until smooth

1 pound linguine, white or whole wheat

1/4 cup sour cream (can use reduced fat)

Freshly grated Parmesan cheese (optional)

Instructions:

Step 1:

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, wine, lemon juice, 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 combine.

Add to the sauce and stir until smooth and thickened.

Step 2:

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.

Nutrition Information:

Yields: 6 | Serving Size: 1

Frequently Asked Questions:

Can I use fresh clams instead of canned clams?

While fresh clams can be used, canned clams provide convenience and consistency in flavor.

If using fresh clams, ensure they are thoroughly cleaned and cooked until they open before adding them to the sauce.

Can I substitute the shrimp broth with another type of broth?

Yes, if shrimp broth is unavailable, you can substitute it with bottled clam broth, seafood broth, or even chicken broth for a different flavor profile.

Is it necessary to use both fresh and dried herbs in the sauce?

Using a combination of fresh and dried herbs adds depth of flavor, but if you only have one type available, you can use solely fresh or dried herbs based on preference and availability.

Can I omit the sour cream from the recipe?

Sour cream adds a creamy texture to the sauce, but if you prefer a lighter dish or don’t have sour cream on hand, you can omit it without significantly altering the flavor.

How long will the leftovers last, and how should they be stored?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture if needed.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but adjust the added salt in the recipe accordingly to prevent the dish from becoming too salty.

What can I use as a substitute for shallots?

If shallots are unavailable, you can substitute them with finely chopped onions for a similar flavor profile.

Can I use fresh herbs instead of dried herbs in the sauce?

Yes, fresh herbs can be substituted for dried herbs, but use about three times the amount of fresh herbs as the recipe calls for dried herbs.

Is it necessary to use shrimp broth, or can I use another type of broth?

Shrimp broth adds a seafood flavor to the dish, but if unavailable, you can substitute it with bottled clam broth, seafood broth, or even chicken broth for a different flavor profile.

Can I omit the white wine or vermouth from the recipe?

The white wine or vermouth adds depth of flavor to the sauce, but if you prefer not to use alcohol, you can omit it.

Increase the amount of shrimp broth or add a splash of lemon juice for acidity.

How should I store any leftovers of this dish?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave before serving.

Can I use a different type of pasta instead of linguine?

Yes, you can use other types of pasta such as spaghetti, fettuccine, or penne, based on your preference or what you have available.

What should I do if the sauce becomes too thick?

If the sauce becomes too thick, you can add a little more shrimp broth, water, or lemon juice to thin it out to your desired consistency.

Is sour cream necessary for this recipe, or can I omit it?

Sour cream adds a creamy texture to the sauce, but if you prefer a lighter dish or don’t have sour cream on hand, you can omit it without significantly altering the flavor.

Can I freeze this dish for later consumption?

It’s best not to freeze dishes containing sour cream, as the texture may change upon thawing.

However, you can freeze the sauce separately without the sour cream and add it to freshly cooked pasta when ready to serve.