My shrimp pasta – called “seafood pasta” at the house – has been a dinner staple for several years. I make it using the same methodology as my chicken alfredo recipe…but with seafood.

For the pasta, we’ve been using De Boles penne pasta, mostly because we haven’t found any other brand of rice pasta in our local markets. It’s not bad, but it is really hard to get a good, consistent level of tenderness. If we happen upon any other brand I’ll be sure to pass on the results.

You’ll Need:
1 box rice pasta (12 oz)
1 1/2 cups cream
1 1/2 cups grated parmesan, romano, asiago cheese blend
4 tbsp butter
1/2 lb raw, peeled, deveined shrimp
2 small cans chopped clams, drained
4 cloves garlic, minced/crushed
1 tbsp ground pepper
1 1/2 tsp sea salt
1 tsp lemon juice
1 tsp olive oil

Your first step is to create your sauce. Put 2 tbsp of butter into a small saucepan on med heat. Once the butter is melted, add 2 cloves of minced/crushed garlic and saute until fragrant. Then, stir in the cream, clams and pepper, and reduce the heat to low.

Next, prepare the pasta. Add the pasta and 1 tsp of salt to a large pot of boiling water. Boil it a couple minutes less than what the box’s instructions say, and drain it in a colander and rinse with cold water. Next, drizzle the olive oil over it and stir it together to keep the pasta from sticking together.

Next, prepare the shrimp. In a saute pan, heat the other 2 tbsp of butter on med/high heat. Once it’s melted, add the last 2 cloves of minced/crushed garlic and saute until fragrant. Add the shrimp and the last 1/2 tsp of salt. Once one side is pink, flip the shrimp and add the lemon juice. Once the other side is pink, remove the shrimp from the pan and set aside.

Now it’s time to put it all together. Add the pasta to the saute pan on med heat, until it starts to fizzle. Next, add the sauce and stir it together, until it starts to bubble, then add the shrimp and 1 cup of the cheese. Gently stir everything together until the cheese melts. Turn off the heat and sprinkle the rest of the cheese on top.

Feel free to add veggies like broccoli, mushrooms, or artichokes at the same time as you add shrimp, or enjoy it in its pure form.