Shrimp & Clam Pasta
Like most of the world these days, Paul and I don’t get out to do an actual date night anymore. Between the pandemic, me being pregnant and Mr. Logan our options are pretty limited. So to try to bring back a little one on one time, we have recently been picking one night a week to wait until after Logan is in bed to have a quiet dinner with just the two of us. Some nights it’s take out and some nights it’s a delicious dinner like this shrimp and clam pasta. This dish is so quick and simple but will still give you that night out feel!
Recipe
Yield: Probably could feed 4 people… we ate it all ourselves!
5 Cloves garlic, sliced
2-3 tbs Olive oil + 1 tbs butter
1 lb Shrimp, split in half
1 Can of chopped clams with the juice
1 ½ Cup of dry white wine
½ Stick of butter
Zest and Juice of 1 lemon
Chopped Parsley
TT Red Pepper flakes
TT Oregano
TT Salt & Pepper
1 Box of Spaghetti
Procedure
Bring a pot of salted water to a boil and add pasta, cook according to box instructions, usually 10-12 minutes. While Pasta is cooking build your sauce. ***It is important to have all of your ingredients ready since the process goes rather quickly. You should be able to make the sauce in the time it takes to cook your pasta.***
Add oil, butter and garlic cloves to your pan, turn on the heat and start to sweat the garlic. DON’T LET IT BURN! About 1-2 minutes. Add in shrimp and some red pepper flakes and oregano cook for about 2 minutes allowing the shrimp to cook about 80% of the way. Remove shrimp from the pan and add white wine and allow to reduce. After about 3 minutes add clams with their juice and stir in butter a few chunks at a time. Add shrimp back to the pan along with the zest and juice of lemon. Remove pasta from the water adding it directly into the sauce to combine, cook for an additional minute so pasta can absorb the sauce. Finish with parsley and a little extra virgin olive oil on top. Enjoy!