Ingredients
Method
- Prep and Sear Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Season lightly with salt and pepper. Cook for 1-2 minutes per side until they turn pink and opaque. The internal temperature should reach 145°F (63°C). Remove shrimp from the pan and set aside on a plate. Do not clean the pan; leave the flavorful oil behind.
- Start the Sauce Base: Reduce heat to medium-low. Add the remaining 1 tablespoon of olive oil to the same skillet if needed. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned. Pour in the white wine, scraping up any bits stuck to the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Cook Pasta: While the sauce simmers, bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
- Steam the Clams: Increase heat to medium-high under the skillet with the wine sauce. Add the clams, cover with a tight-fitting lid, and steam for 3-5 minutes. Shake the pan occasionally. Discard any clams that do not open after this time.
- Combine and Emulsify: Return the cooked shrimp to the skillet with the clams. Toss in the drained pasta directly into the sauce. Add a splash of reserved pasta water (start with ½ cup). Toss vigorously over medium heat for 1 minute until the liquid reduces slightly and coats the noodles in a glossy sauce.
- Finish: Remove from heat. Stir in half of the chopped parsley. Taste and adjust seasoning with salt if needed. Serve immediately, topped with remaining parsley and lemon wedges on the side.
Nutrition
Notes
I keep this in rotation because it respects my time while delivering serious flavor. By prepping the clams and shrimp separately from the sauce base, I avoid overcooking anything, ensuring the seafood stays tender rather than rubbery. It’s fast, forgiving, and deeply satisfying when you scrape every bit of garlic-infused oil off the plate.