Ingredients
Scale
- 12 oz Linguine or Fettuccine pasta
- 1 lb Large shrimp, peeled and deveined
- 2 cans (6.5 oz each) Chopped clams, juices reserved
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 cup Shredded Mozzarella cheese
- 1/2 teaspoon Red pepper flakes (optional)
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is just shy of al dente (it will continue to cook in the oven later). While the pasta boils, pat the shrimp dry with paper towels and season them lightly with salt and pepper. Mince your garlic and chop the fresh parsley so everything is ready for the fast-paced cooking process.
- In a large, oven-safe skillet or Dutch oven, melt the butter over medium-high heat. Add the shrimp in a single layer and sear for about 1 minute per side until they turn pink; remove the shrimp and set them aside. In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in the heavy cream and the juice from the two cans of clams. Bring the mixture to a gentle simmer for 3 minutes to thicken slightly. Stir in the Parmesan cheese and lemon juice until the sauce is smooth.
- Preheat your oven’s broiler to high. Add the cooked pasta, the seared shrimp, and the chopped clams into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. Spread the shredded mozzarella cheese evenly over the top of the pasta. Place the skillet under the broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and slightly browned. Garnish with fresh parsley and serve immediately directly from the skillet.
- Cook Time: 20 minutes