How to Make Spicy Shrimp Linguine Cooking Light

Pesto Clams And Shrimp Linguine

Light and airy pâte à choux filled with super creamy chocolate cream filling and topped with delicious chocolate ganache.

Recipe Summary Pesto Clams And Shrimp Linguine

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

Ingredients | Spicy Shrimp Linguine Cooking Light

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

Directions

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.

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.

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.

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

Chicken broth or water can be substituted for white wine.

Info | Spicy Shrimp Linguine Cooking Light

prep: 10 mins cook: 15 mins total: 25 mins Servings: 8 Yield: 8 servings

TAG : Pesto Clams And Shrimp Linguine

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