Sauteed Shrimp with Clam Sauce over Fettuccine

This was a trial recipe for us. For making this on my own, it turned out wonderfully! There were so many different spices that can be added but we did not want to go overboard since this was a new recipe. I sure hope you like it! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

1 (10.5 oz) can white clam sauce (or red clam sauce)

1 clove garlic, minced

6 oz. fettuccine noodles (we used tri-colored)

8 oz. raw shrimp, peeled and deveined (we used the 26-30 size)

1 tsp olive oil

pinch red pepper flakes

salt and black pepper to taste


Thaw shrimp under cold running water. Then peel and make sure shrimp have been deveined.

Meanwhile, Boil fettuccine noodles according to your package directions, drain (reserve a little pasta water to keep the noodles moist) and set aside.

In a small skillet heat 1 tsp olive oil over medium heat. Add the minced clove of garlic (saute for 1 minute), and then add the thawed shrimp. Season to taste with salt and black pepper and just a small pinch of red pepper flakes. Cook over medium heat until shrimp have turned pink.

In another small saucepan, cook 1 can of clam sauce over medium-high heat, covered. Once the sauce has been heated through, add the cooked shrimp and let simmer for about 5 minutes, covered. On a plate, place the clam and shrimp sauce over the fettuccine. Garnish with parsley if you would like.

Serve Hot and with Garlic Bread!



  1. Pingback: Fettuccine con Salsa de Champiñones y Setas (Mushrooms & Fungi Sauce) | To Cook With Love

  2. Pingback: Fettuccine Alfredo « THE SCARECROW

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