Clam Prawn Sauce With Asparagus Recipes

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

PASTA WITH SHRIMP AND ASPARAGUS IN TARRAGON CREAM SAUCE

Steps:

• Cook linguine as directed on package. Drain, reserving 1/4 cup of the pasta cooking water.
• Meanwhile, melt butter in large, deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened.
• Stir in half-and-half, tarragon, lemon peel, lemon juice and salt. Bring to boil.
• Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink.
• Add linguine and reserved pasta cooking water; toss to coat well. Serve immediately.
• Serve with a salad and sourdough bread.

PRAWN AND SCALLOPS IN LEMON CREAM SAUCE

Steps:

• Combine prawns, scallops, oil and garlic in a bowl.
• Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
• Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
• Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
• To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.

CLAM & PRAWN SAUCE WITH ASPARAGUS

Steps:

• Boil large pot of water for pasta.
• Heat olive oil at medium heat in large stove-top pot. Add onion and prepared garlic. Stir until onion is soft.
• Add chowder, gradually stir in milk. Stir in clams with liquid. Add cream cheese in chunks. Add lemon juice. Simmer and stir until cream cheese blends in to sauce. Add parmesan cheese and fresh pepper, stir and simmer.
• Cook pasta according to package directions. Drizzle with a small amount of olive oil and toss. Sprinkle with basil.
• Add shrimp to pasta sauce and heat through.
• Asparagus.
• Break off the end nodes of asparagus, rinse in colander and place in a microwave safe casserole with lid. Cook at high for 5 minutes. Let stand.
• Microwave asparagus at high for 2 additional minutes just before serving. Add a little salt and butter.