Shrimp Linguine w/ White Wine Clam sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 402.1
- Total Fat: 3.4 g
- Cholesterol: 76.1 mg
- Sodium: 450.5 mg
- Total Carbs: 73.8 g
- Dietary Fiber: 8.7 g
- Protein: 21.7 g
View full nutritional breakdown of Shrimp Linguine w/ White Wine Clam sauce calories by ingredient
Introduction
Please note the amounts listed in the ingredients below. Some of the ingredients (spices and herbs) listed above would not allow me to add them in the smaller measurments. I start my pasta water then the sauce base and then the chopping. The cooking itself goes very quickly so by the time the pasta is cooked the shrimp and sauce is ready. Please note the amounts listed in the ingredients below. Some of the ingredients (spices and herbs) listed above would not allow me to add them in the smaller measurments. I start my pasta water then the sauce base and then the chopping. The cooking itself goes very quickly so by the time the pasta is cooked the shrimp and sauce is ready.Number of Servings: 6
Ingredients
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2 tsp olive oil
1/4 tsp red pepper flakes
1/4 tsp white pepper (can use black pepper)
1/4 tsp sea salt (optional *note, this will add more sodium to the meal)
1/2 cup raw onion - minced
2 tbsp all-purpose flour
2 tbsp parsley - snipped
2 - 6.5 oz cans minced clams
7 oz cooked shrimp (small or medium sized)
1 - 13.25oz box Ronzoni Healthy Harvest Linguine or Spaghetti
Directions
- Cook pasta according to instructions (al dente)
- In a sauce pan drain juice from clams and wine, bring to a boil and allow to boil until reduced to @ 1 1/4 cups (about 5 minutes)
- in large pan add olive oil and heat for 20-30 seconds
- add minced garlic and red pepper flakes, saute 20-30 seconds to flavor oil
- add diced onion and saute until onion is translucent
- stir in flour and cook for 1 minute
- add clam juice mixture and stir until thickened (2-3 minutes)
- Stir in Clams, Shrimp (thawed), Parsley , Basil, salt (optional) & pepper. Cook 1-2 minutes until seafood is thoroughly heated
- add pasta to pan and toss until coated
- Serve immediately
* top with 2 tbsp fresh grated Parmesan but don't foget to accound for the cheese!
Number of Servings: 6
Recipe submitted by SparkPeople user KATIJAVH.
- In a sauce pan drain juice from clams and wine, bring to a boil and allow to boil until reduced to @ 1 1/4 cups (about 5 minutes)
- in large pan add olive oil and heat for 20-30 seconds
- add minced garlic and red pepper flakes, saute 20-30 seconds to flavor oil
- add diced onion and saute until onion is translucent
- stir in flour and cook for 1 minute
- add clam juice mixture and stir until thickened (2-3 minutes)
- Stir in Clams, Shrimp (thawed), Parsley , Basil, salt (optional) & pepper. Cook 1-2 minutes until seafood is thoroughly heated
- add pasta to pan and toss until coated
- Serve immediately
* top with 2 tbsp fresh grated Parmesan but don't foget to accound for the cheese!
Number of Servings: 6
Recipe submitted by SparkPeople user KATIJAVH.
Member Ratings For This Recipe
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JARED41
