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 caloriescarbohydrate: 49.6 gcholesterol: 149.1 mgfat: 13.3 gfiber: 2.4 gprotein: 37.3 gsaturatedFat: 4.6 gservingSize: -sodium: 418.6 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Pesto Clams and Shrimp Linguine
Directions
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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.