Recipe: Spaghetti with Butterfly Shrimp and Clams

Shrimp pasta recipe
I needed a post as a filler since I will be unavailable for a few days (I will try to respond to comments and emails this weekend) so here goes my first cooking post! Please bear with me if I don’t make sense or you don’t like seafood. *sweating* It’s been a topic that has been much requested and I have held off only because I have no clue on how to write out a recipe. I don’t usually measure anything, I like to eyeball everything. After writing this post, I have such great respect for food blogs that do this on a daily basis. It’s much harder than it looks.

Ingredients 1
Shrimp Scampi and Clams 1
– clams (Trader Joe’s has a great frozen box)
– butterfly shrimp or any large un-cooked shrimp will do)
– spaghetti noodles
– tomato plums (organic preferred)
– fresh basil (organic preferred)
– red bell pepper (organic preferred)
– white onion
– garlic cloves
– olive oil
– butter
-black pepper (optional)
Step 1: 
Prep and cut up all of your vegetables and put them in separate bowls and smash your garlic. (tomatoes – cut in half, basil- chopped, white onion- diced, red bell pepper cut into small pieces, garlic – minced or sliced finely)
Step 2: 
Cook the spaghetti noodles (al dente is best) and set aside (make sure not to over cook your noodles).
Step 3: 
Cook the clams and once cooked, you can leave on the burner while turned off. Cook the shrimp in either wok or oven (I use oven for the colossal butterflied shrimp from TJ’s)
Step 4. 
Pour some olive oil (about 1/2 a cup) and a 1/4 of a tube of butter, and garlic into hot wok. Stir until the garlic becomes golden.
**feel free to add more olive oil or butter to your liking**
Step 5: 
Throw in spaghetti noodles (I use entire 16 oz) and stir until  sauce is evenly distributed. Add some black ground pepper.
Step 6: 
Add the pan with clams and extra sauce from clams and shrimp into wok with noodles.
Step 7: 
Add tomatoes, onion, red peppers (add basil last- right before you turn off stove).
Voila! Bon Appetite!
I sometimes use only tomatoes and shrimp if I run out of ingredients and it taste just as good.
Shrimp and Tomato
It’s a great, easy meal and you can have left overs (no cooking the next night- woo hoo!). This usually lasts hubby and I about 2 good dinners.  It’s a delicious and fresh Italian dish that is easy to make. I hope I did okay for my first recipe post (don’t be too harsh on me). I hope you find it helpful and please do share with me if you intend on trying this out.
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Leave a comment!

  1. Thank you so much for sharing this recipe. It looks great! If you have a moment, I would love more information on exactly how to cook clams. I would love to attempt this recipe but I've never actually done it before. I'll probably just spend some time on google to try to figure it out, but I would love your advice – Rachel

  2. Looks delicious and the entire recipe is easy to follow – thanks so much! I shall definately try this out. Italian seafood happens to be one of my fav dishes 🙂

  3. This looks delicious and not too difficult! Thank you for sharing… I may try this next week with shrimp (since I am unfortunately allergic to clams). Oh, and you did a GREAT job of explaining the recipe and made it very easy to follow!

  4. Pasta, shrimp and clams are all seriously my favorite things to eat. YUM. I wish I had this for lunch instead of my leftovers 🙁 Question about the clams – where is the liquid from? Did you add a cup of water? And how long do you cook it for? I guess that's probably a silly question… until they open up probably?

  5. omggg that looks so good. i'm so hungry now! you're a fantastic cook, at least visually annie haha

  6. Soooooooooooo tasty!!! Seafood is my favourite food group 😀

    <3 Cambria

  7. Hi Rachel! The box of clams I buy from TJ's is SUPER easy to cook. All you do is pour 1 tablespoon of water in the box and loosen up the clams/sauce (already done for you) and then throw it in a hot pan and stir gently until all the clams open up:)

  8. The liquid comes from the sauce that is already done for you in the box. Before putting the clams into the pan, you have to put 1 tablespoon of water to swish and break up the clump of frozen clams and loosen up the sauce. You then will put it in the pan. Once the clams open up, then you use the access liquid and throw it in w/your pasta for additional seasoning and taste. It's super quick to cook, you stir gently until all the clams open up and you can turn off the heat. And there is no such thing as a silly question:) It's so easy- even I can do

  9. I was going to try mussels in linguine for my first shellfish pasta recipe but this looks just as good! Thanks for sharing!

  10. Sounds delicious! I will definitely be trying this one out when my hubby comes back in town! Thanks for sharing!

  11. That looks delicious! I love seafood. I am so sad because my bf is allergic to shellfish (and nuts and blueberries) so I never get to cook it 🙁

  12. Gahhh…this looks really, really good. I love the photos. Thanks for sharing the recipe.

  13. Whoa – this is a must try for me and my family! Thanks for sharing. Your recipe is similar to my mother's: a little of this and more of that…used to drive me batty.

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