Spicy Shrimp, Clam, and Garlic Roma Pasta
Recipe GLPR12a8c46ebf2230
A vibrant seafood pasta featuring succulent shrimp and tender clams tossed with garlic-infused olive oil, crushed red pepper, and chunky tomato sauce. Served over bowtie pasta for a satisfying main course with bold, warming spices and fresh seafood flavor.
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Ingredients
15 large uncooked shrimp (peeled and deveined)
1 to 2 cans of clams (or 15 to 20 fresh clams), with juice reserved
3 to 4 cloves garlic, minced
3 to 4 dashes crushed red pepper
1 box (about 1 pound) bowtie pasta
5 to 6 tablespoons olive oil
1/2 cup chunky tomato sauce
Directions
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions, about 8 to 10 minutes. Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper, stirring gently for about 1 minute until fragrant, being careful not to burn the garlic.
Add the uncooked shrimp to the skillet and sauté for 2 to 3 minutes per side, until they turn pink and opaque. The shrimp should reach an internal temperature of 145°F at the thickest part.
Stir in the clams along with their reserved juice. Add the chunky tomato sauce and stir well to combine all ingredients.
Simmer the seafood mixture for 3 to 4 minutes until the clams are heated through. If using fresh clams, simmer until they open; discard any clams that do not open.
Add the cooked pasta to the skillet with the seafood sauce. Toss gently to combine, adding some of the reserved pasta water as needed to reach your desired sauce consistency.
Divide the pasta among four serving bowls and serve immediately while hot.
