Clams And Sautéed Shrimp Over Pasta

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Here’s a complete recipe idea for Clams and Sautéed Shrimp Over Pasta — a luxurious seafood pasta dish that’s simple enough for a weeknight but elegant enough to serve for guests.

Clams and Sautéed Shrimp Over Pasta

Ingredients (Serves 4)

  • 12 oz (340 g) spaghetti or linguine (or your pasta of choice)

  • 1 lb (450 g) littleneck clams, scrubbed clean

  • 1/2 lb (225 g) large shrimp, peeled and deveined

  • 3 tbsp olive oil

  • 4 cloves garlic, thinly sliced

  • 1/4 tsp red pepper flakes (optional, for heat)

  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

  • 1 cup clam juice (or seafood stock)

  • 2 tbsp unsalted butter

  • 1/4 cup fresh parsley, chopped

  • 1 tbsp lemon juice (plus extra wedges for serving)

  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Cook the Pasta

    • Bring a large pot of salted water to a boil.

    • Cook pasta until al dente according to package directions.

    • Reserve 1/2 cup of pasta water, then drain and set aside.

  2. Prepare the Clams

    • In a large deep skillet, heat 2 tbsp olive oil over medium heat.

    • Add half of the garlic and sauté for 30 seconds until fragrant.

    • Pour in the white wine and clam juice, then bring to a simmer.

    • Add the clams, cover with a lid, and cook 6–8 minutes, shaking the pan occasionally, until clams open. (Discard any that don’t open.)

    • Transfer clams to a bowl, leaving the cooking liquid in the pan.

  3. Cook the Shrimp

    • In the same skillet, add the remaining 1 tbsp olive oil and the rest of the garlic with a pinch of red pepper flakes.

    • Sauté shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.

  4. Create the Sauce

    • To the skillet with clam cooking liquid, add butter and stir until melted.

    • Return the clams and shrimp to the pan.

    • Add drained pasta and toss everything together. If the sauce feels too dry, splash in a little reserved pasta water until glossy.

  5. Finish & Serve

    • Stir in lemon juice, season with salt and pepper to taste, and sprinkle with fresh parsley.

    • Serve hot with lemon wedges and crusty bread to soak up the broth.

✨ Chef’s Tips:

  • A squeeze of lemon right before serving brightens the seafood flavors beautifully.

  • You can add a handful of cherry tomatoes for sweetness or a splash of cream for a richer sauce.

  • For extra flavor, top with grated Parmesan or Pecorino Romano (though traditional Italian seafood pastas often skip cheese).

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