Pesto Clams and Shrimp Linguine recipe

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Ingredients

1 (16 ounce) box Barilla® Linguine
1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
4 tablespoons butter, divided
1 small shallot, minced
¼ cup red bell pepper, minced
4 cloves garlic, minced
1 cup white wine
1 (6.5 ounce) can chopped clams, drained with juice reserved
¾ cup chicken broth
1 (16 ounce) package clams in shell, scrubbed
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh basil leaves, plus more for garnish
2 tablespoons shaved Parmesan cheese

Nutrition Info

491.5 calories
carbohydrate: 49.6 g
cholesterol: 149.1 mg
fat: 13.3 g
fiber: 2.4 g
protein: 37.3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 418.6 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes, stir in garlic. Add white wine and bring to a boil over medium-high heat.

  3. Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer, reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.

  4. Distribute linguine among serving bowls, spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

Recipe Yield

8 servings

Recipe Note

Delicious and garlicky pasta combination. Great for guests or even a quick meal.

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