Seafood Linguine
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
12 oz linguine pasta
1 lb fresh clams, cleaned
½ lb shrimp, peeled & deveined
2 tbsp olive oil
3 tbsp butter
5 garlic cloves, minced
½ tsp red pepper flakes
1 cup cherry tomatoes, chopped
½ cup seafood broth or white wine
Juice of ½ lemon
Salt & black pepper to taste
¼ cup parsley, chopped
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Cook the pasta
Boil linguine in salted water until al dente. Reserve ½ cup pasta water and drain.
Cook the shrimp
Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until pink. Remove and set aside.
Build the sauce
In the same skillet, melt butter and sauté garlic plus red pepper flakes until fragrant.
Add tomatoes & clams
Stir in cherry tomatoes and cook until softened. Pour in seafood broth or white wine, then add clams. Cover and steam for 5–7 minutes until clams open.
Combine everything
Return shrimp to the skillet and toss in the cooked linguine. Add a splash of reserved pasta water if needed.
Finish fresh
Squeeze lemon juice over the pasta and sprinkle with parsley, salt, and black pepper.
Serve immediately
Plate hot with extra parsley and crusty bread on the side for soaking up that garlic seafood sauce 🤤🔥
⏱️ Prep Time: 15 mins
🔥 Cooking Time: 20 mins
⌛ Total Time: 35 mins
🥄 Kcal: ~590 per serving
🍴 Servings: 4
If you're looking to elevate your seafood linguine experience, here are some tips I've learned from my own cooking journey. First, always opt for the freshest seafood you can find—fresh clams and shrimp really make a difference in flavor and texture. When cooking the clams, be sure to discard any that don't open after steaming to ensure freshness and safety. One thing I like to add when making the garlic butter sauce is a splash of dry white wine or seafood broth, which adds depth to the flavors without overpowering the natural taste of the seafood. Adding a pinch of red pepper flakes brings a subtle heat that complements the sweetness of the shrimp and brightness of the cherry tomatoes. Reserving pasta water is a great trick to help bind the sauce to the linguine, ensuring every strand is coated and delicious. The acidity from squeezing fresh lemon juice over the finished dish really brightens the whole plate and balances the richness from the butter. For serving, pairing seafood linguine with crusty bread is perfect for soaking up every bit of the garlicky sauce. I also recommend a light green salad and a crisp white wine to round out the meal. Lastly, if you want to customize this recipe, try adding other shellfish like mussels or scallops, or mix in fresh herbs like basil or thyme for an aromatic twist. Cooking seafood linguine can be a wonderfully rewarding experience that brings a touch of the sea right to your dinner table.
