I cook mine using fresh shrimp, minced canned clams, peas and spinach. It is really, really good!

 INGREDIENTS:

4 cans Clams, chopped

1 cube Butter

4 Anchovy Filets, whole

2 cups White Wine ( I buy these cute little bottles of white wine so I always have some on hand)

6  Garlic Cloves, crushed

1/2 Onion, diced

Salt and freshly ground Pepper to taste

1 package Peas, frozen

1/2 bunch fresh Flat Leaf Parsley,

2 ounces fresh Spinach

2 shakes Tabasco

3 Tablespoons Dill, finely chopped

Sprinkle Crushed Red Pepper Flakes

1/4 cup Heavy Cream

1 pound Shrimp, uncooked

3 Tablespoons Sour Cream, heaping

(Of course store bought pre-cooked shrimp is an option if you don’t have the time to clean your own.)

DIRECTIONS:

In a large skillet combine all the ingredients except the shrimp, linguini and sour cream.  Bring to a boil and then let it reduce at least 15 to 20 minutes. Add the Linguini, Sour Cream and Shrimp right before serving.

Linguini and clam sauce with the addition of succulent shrimp, is one of my favorite dishes of all time. Adding sweet Georgia shrimp to linguini, has to be one of the best things to eat in this entire world. When I want something that tastes REALLY amazing, and something that I can pull together super fast and easy…this is exactly what I make. Cooking time for this dish is 20 minutes.  It’s really unbelievable to me, how something this incredible can be so simple, and fixed so quickly.  The only part of this dish that takes any time is cleaning the shrimp.  You don’t even have to cook it before adding it to the sauce, so really it is a simple fast dish to make.

This is not a dish for those who are watching calories or fat intake…this is a creamy dish of decadence to splurge on when you want to totally indulge your taste buds in a culinary experience…enjoy every single drop…this takes delicious to a whole new level.

Add the parsley, spinach, tabasco, dill, crushed pepper flakes, heavy cream and raw shrimp.

You can see that the shrimp is raw.  It will cook really fast, in two minutes.   Add the sour cream, and stir together. The sauce is rich and creamy and wonderful and just needs the pasta added to make it perfect. This is my favorite Taguarelle from Italy, but any flat pasta will work perfectly.  It’s really thin and light, tastes very much like you made it yourself. My husband and I have learned to make our own pasta now…and I will definitely show that in a later post, but if you don’t have time to make your own…this is really, really good. Cook the linguini in salted boiling water.

This pasta just takes three minutes to cook.

Drain the pasta and add to the mixture and serve immediately. You are ready to have one amazing dinner.