Scampi Shrimp and Clams

By Lucy Olschan October 24, 2014

Prep Time : 10 minutes
Cook Time : 15 minutes
Yield : 4 servings
Allergens : shellfish

Ingredients

Pasta of your choice - 1 box - I like angel hair because it cooks in 3 minutes, but works well with linguini or spaghetti
Butter - 3 table spoons
Extra Virgin Olive Oil - 2 table spoons
Minced Garlic - 1 1/2 tablespoons or 4 cloves
Shallot - 1 medium sized, diced
Large Shrimp - 3/4 lb, thawed and deveined
Little Neck Clams - 1dz, scrubbed clean
White Wine - 1/4 cup
Chopped Clams - 1 can with liquid reserved
Lemon - zest and juice of 1/2 lemon
salt and pepper
Italian Seasoning - dash
red pepper flakes - optional
Parmesan Cheese - 3 table spoons
Italian Flat Leaf Parsley

Instructions

Drizzle some oil in a large pot of water, add 1 tablespoon of salt and bring to boil. Add the pasta and cook according to directions, about 3-4 minutes for angel hair and 7-10 minutes for linguini.

Meanwhile, melt the butter in a large, heavy-bottomed pan, over medium-low heat. Add the olive oil, garlic and shallots. Sauté for 1 minute. Be careful, the garlic burns easily! Add the clams and cover. Sauté covered for about 3 minutes and you will start to see some of the clams open up. Add the shrimp, salt, pepper, Italian seasoning and sauté until the shrimp have just turned pink, about 3 minutes, stirring often. Add the chopped clams with about half the liquid, white wine, lemon juice and lemon zest. Cook for additional 5 minutes.

Add drained pasta to the seafood, parmesan cheese, parsley and red pepper flakes, if you like a little bit of heat. Toss to combine. Serve immediately topped with additional parmesan cheese.

Well, hello there!
I have taken a little sabbatical after my little peanut decided to come to this world very unexpectedly three weeks early! But here we were, with a dirty house, half the nursery still in boxes after the most amazing baby shower ever, and most importantly – on our way to the hospital with no car seat installed. But all in all, we managed…. Peanut graced us with his presence in all his 6lbs 3ozs glory and ready to take on the world.

Coming home from hospital was a little chaotic as we were not sure where to start first – scrub the house from top to bottom?, finish setting up all of peanut’s necessities?, feed the baby?, sleep?, feed ourselves?… you guessed it right, sleep won and feeding ourselves was put off on a back burner. But a couple of weeks fast forward, peanut turned out to be a great sleeper, I managed to clean the house, keep up with the laundry, trips to the pediatrician, set up a routine for working from home and most importantly – got back to cooking. Actually have a couple of very simple (remember, I’m a new mom now!) recipes up my sleeve that I just need to find the time to post. And if I managed to cook them half asleep, rocking a baby with one hand – you will do great too!

Let’s start with a nice pasta. Scampi Shrimp and Clams is a very simple recipe for a week night. I always have all of the ingredients in my pantry and freezer, with the exceptions of clams, of course. But if you are in a pinch, leave clams out and enjoy a delicious meal of shrimp scampi. Here we go….

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