Shrimp and Clam in a white sauce over Pasta
this is a test; this dish from TV - if you’re old enough, you’ll likely recognize it…
for the last shrimp, who was the chef?
Although not a ten minute meal - it is easy to keep the ingredients on hand (frozen shrimp is a staple in our house) for a nice “what else we got?” change.
est. prep time is 40 minutes and note the roux&white sauce do burn on inattention.
Basics:
make a roux
turn roux into white sauce
cook pasta
add clams & shrimp to hot white sauce
serve
3-4 servings
two 6.5 oz cans chopped clam - do not use minced
drain clams and reserve juice
20-24 medium (40 /lb count) raw shrimp, (thaw,) peel, chop into bite size
the roux:
melt 4 T butter
add and cook to translucent (total of) 1/3 cup your choice: scallion/onion/leek
add 4 T flour and cook 5-6 minutes
the white sauce:
whisk in clam juice to roux
quarter tsp cayenne
alternate seasonings include Old Bay, hot sauce of your choice
if planned ahead, add 1 cup light cream - alternate: 1 cup milk
whisk until thoroughly heated - it will be too thick
use milk or water to thin to bit heavier than mushroom soup consistency - about one cup needed
I think this goes best with fettuccine - but use your fav pasta
about five minutes short of “pasta ready”
bring up the sauce to a mild bubble CAUTION on the burning !
adjust consistency if needed with milk/water/white wine
dash of brandy if you’d like to spice it up
add chopped shrimp and clams to sauce & stir frequently to heat thru
taste for salt: clams bring salt but I find a smidgen more is usually needed
notes: the shrimp needs to cook, but do not over cook. clams are already cooked - just need to heat through.
garnish sauce with chopped chive / basil / parsley
drain pasta
bingo: meal, ready to eat . . . .
working variations on a theme:
add half cup rough chopped roasted red pepper to white sauce at first cream/milk incorporation