Creamy Shrimp And Clam Linguini Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add the linguini and cook 1 minute less than package instructions for al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, trim broccolini and cut into 2-inch pieces. Slice bell peppers thinly, mince garlic, finely chop shallot, and zest and juice the lemon.

Blanch broccolini

Bring a medium pot of water to a boil and blanch broccolini for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside.

Sauté aromatics and peppers

In a large wide skillet or sauté pan over medium heat, add 1 tablespoon olive oil. Add the shallot and cook 1–2 minutes until translucent. Add sliced bell peppers and cook 4–5 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Cook shrimp

Push vegetables to one side, add 1 tablespoon olive oil to the pan if needed. Add seasoned shrimp (lightly salt and pepper) and cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and keep warm.

Warm clams

Pour reserved clam juice (about 1 cup) into the pan with the vegetables and bring to a gentle simmer for 1–2 minutes to warm and pick up flavor. Add drained clams, toss just to heat through (about 1 minute). Remove clams and set aside with the shrimp; reserve the cooking liquid in the pan.

Make a roux

In a separate medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and mixture is pale golden (do not brown).

Add milk and thicken

Gradually whisk in 2 cups cold whole milk, a little at a time to avoid lumps. Bring to a gentle simmer, whisking, until the sauce thickens and coats the back of a spoon (about 4–6 minutes).

Finish béchamel

Lower heat, remove from heat, then stir in 1 cup grated Gruyère, 1 tablespoon Parmesan, 1 teaspoon Dijon, and a pinch of nutmeg until cheeses melt and the sauce is smooth. Taste and adjust seasoning with a pinch of salt and pepper. Keep warm on very low heat or over a warm-water bath; stir occasionally so it doesn't skin over.

Bring sauce elements together

Return the reserved clam-and-vegetable cooking liquid to medium heat. Stir in about 1/2 cup of the reserved pasta water and 1/2 cup of the Gruyère béchamel to create a silky sauce (adjust amount so sauce coats pasta). Whisk to combine and simmer gently for 1–2 minutes.

Toss pasta

Add drained linguini to the pan and toss to coat, adding additional reserved pasta water 1–2 tablespoons at a time as needed to loosen and emulsify the sauce so it clings to the noodles.

Add proteins and vegetables

Return cooked shrimp and clams to the pan along with blanched broccolini. Pour remaining béchamel (about 1/2 cup) over the pasta and toss gently over low heat until everything is warmed and evenly coated, 1–2 minutes. Stir in 1 tablespoon butter, lemon zest and 1–2 tablespoons lemon juice to brighten the sauce.

Season and finish

Taste and adjust seasoning with kosher salt, freshly ground black pepper, and red pepper flakes to taste. Stir in chopped parsley and sprinkle the remaining Parmesan if desired. Remove from heat.

Serve immediately, dividing among plates or bowls. Offer extra lemon wedges and chopped parsley at the table.