Shrimp & Clam Scampi For One


RECIPE:
SERVES 1523 cals/13g fat/33g protein/47 carb/3g sugar
INGREDIENTS:6 shelled shrimp, deveined, shells removed but reserved1/2 cup white wine3 garlic cloves, peeled, smashed and chopped thickly1/4-1/2 teaspoon red pepper flakes [I used about 2-3 shakes]1/2 lemon, juiced and zestKosher saltExtra Virgin Olive Oil Cooking Spray6.5 can of clams and its juice1 teaspoon light butter2 ounces linguine small handful of parsley, finely minced
Bring a large pot of salted water to boil and cook linguine to just under al dente. While pasta is cooking, simmer shrimp shells and wine on medium heat in a 9 inch skillet for 5 minutes until reduced and shells have white spots on them. While shells are cooking spray shrimp with EVOO, liberally season with kosher salt, a sprinkle of lemon zest [approx. 1/4 teaspoon] and a bit of the lemon juice, toss to coat. Strain shrimp shells, reserving the stock. Dry out pan if needed. Return skillet to medium-low heat add garlic and red pepper flakes for about 1 1/2 minutes until fragrant and garlic is golden. Add shrimp stock, clams, clam juice and shrimp. Turn heat to medium. When it simmers, cover and cook until shrimp is opaque. Once shrimp is cooked through, turn off heat and add lemon juice and remaining lemon zest to taste, reserving a bit of lemon juice to finish later. Add cooked linguine, and butter, toss to mix. Cover and let rest off the heat for about 5 minutes. Once rested toss with fresh parsley, a little extra lemon juice [if you want] and adjust seasoning to taste. I added a bit more zest and juice for freshness.