Summer Clam Stew With Pesto Recipes

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PESTO CLAMS AND SHRIMP LINGUINE



Pesto Clams and Shrimp Linguine image

Delicious and garlicky pasta combination. Great for guests or even a quick meal.

Provided by Janet Henderson

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) box Barilla® Linguine
1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
4 tablespoons butter, divided
1 small shallot, minced
¼ cup red bell pepper, minced
4 cloves garlic, minced
1 cup white wine
1 (6.5 ounce) can chopped clams, drained with juice reserved
¾ cup chicken broth
1 (16 ounce) package clams in shell, scrubbed
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh basil leaves, plus more for garnish
2 tablespoons shaved Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
  • Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
  • Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 49.6 g, Cholesterol 149.1 mg, Fat 13.3 g, Fiber 2.4 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 418.6 mg, Sugar 0.7 g

MEDITERRANEAN SEAFOOD STEW



Mediterranean Seafood Stew image

Mediterranean flavors make this dish special enough for company. Even though it's loaded with orange roughy, shrimp and scallops, guest who say they don't like seafood ask for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 medium onion, finely chopped
1 tablespoon olive oil
1-1/2 teaspoons minced garlic, divided
1/2 pound plum tomatoes, seeded and diced
1 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 cup clam juice
1/3 cup white wine or additional clam juice
1 tablespoon tomato paste
1/2 teaspoon salt
1 pound orange roughy or red snapper fillets, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1/3 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.

Nutrition Facts : Calories 221 calories, Fat 8g fat (1g saturated fat), Cholesterol 123mg cholesterol, Sodium 607mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CREAMY PESTO PENNE WITH SAUSAGE



Creamy Pesto Penne with Sausage image

Quick weeknight dinner. Ready in 15 minutes!

Provided by BaughHumbug

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 (16 ounce) package penne pasta
½ pound ground sausage
1 (1.2 ounce) package creamy pesto sauce mix (such as Knorr®)
1 cup milk
¼ cup olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
  • Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

Nutrition Facts : Calories 1454.6 calories, Carbohydrate 176.8 g, Cholesterol 74.5 mg, Fat 61.8 g, Fiber 7.6 g, Protein 51.5 g, SaturatedFat 15.8 g, Sodium 2150.9 mg, Sugar 15.6 g

SUMMER CLAM STEW WITH PESTO



Summer Clam Stew with Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 pounds littleneck clams, scrubbed
1/4 cup extra-virgin olive oil
1 onion, diced
1 fennel bulb, diced, plus chopped fronds for topping
Kosher salt and freshly ground pepper
1 cup boxed or canned chopped tomatoes
1/4 teaspoon red pepper flakes
1/2 pound green beans
2/3 cup small pasta shells
1 14-ounce can cannellini beans, undrained
1/4 cup pesto

Steps:

  • Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm.
  • Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil.
  • Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through.
  • Divide the soup among bowls. Top with chopped fennel fronds and the pesto.

Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 924 milligrams, Carbohydrate 43 grams, Fiber 11 grams, Protein 20 grams, Sugar 9 grams

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