• 1½ pounds peeled and deveined shrimp, halved if large
• salt and pepper to taste
•   olive oil
• 3 6.5 ounce cans Bar Harbor whole clams
• ⅓ cup olive oil
• ¼ cup butter
• ½ cup minced garlic
• 2 pounds grape tomatoes, halved or quartered
• 1 cup dry vermouth
• 1½ pounds dry pasta cooked according to package directions, drained
• 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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• 2 pounds peeled and deveined shrimp, tails removed if desired
• blackening seasoning to taste
• olive oil
• 8 tablespoons butter
• ½ cup minced onion
• 4 tablespoons minced garlic
• blackening seasoning to taste
• ½  cup vermouth
• 6 cups heavy cream
• 2 egg yolks
• 1½  cups grated parmesan
• Pinch nutmeg
• salt and pepper to taste
• 2 pounds pasta, cooked according to package directions
• minced parsley, for garnish

Blackened Shrimp Alfredo

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• 1 pound cleaned and deveined Louisiana shrimp
• Creole seasoning to taste
• 4 tablespoons olive oil, in all
• 1 stick butter, in all
• 1 cup diced red onion
• 2 tablespoons finely minced or pressed garlic (about 2 cloves)
• salt and red pepper flakes to taste
• ¼ cup dry white wine
• 1 pound dried linguine
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• ½ cup minced fresh parsley
• Crunchy Breadcrumbs (recipe follows)
• lemon wedges, additional olive oil,
• for serving

Crunchy Breadcrumbs

• 2 tablespoons olive oil
• pinch of salt
• ¾ cup panko breadcrumbs
• 1 tablespoon finely minced or pressed garlic (about 2 cloves)
• ½ cup minced fresh parsley leaves and tender stems
• 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

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• 1½ pounds shrimp (preferably never frozen), with heads on
• Several flat-leaf parsley sprigs
• 2 cloves garlic, halved
• Extra-virgin olive oil
• ½ cup white wine
• Sea salt or kosher salt
• Hot red pepper flakes
• 1 pound linguine or spaghetti

Spicy Pasta with Shrimp

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• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and diced ¼ inch
• 2 cloves garlic, minced
• 2 fresh thyme sprigs
• 5 cups low-sodium beef broth
• 9 ounces cheese tortellini (or your favorite)
• Pecorino Romano cheese, for garnish

Easy Tortellini in Broth

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• 12 ounces penne pasta
• 3 tablespoons butter, divided 
• 3 cloves garlic, minced 
• 1 pound raw medium or large shrimp, peeled and deveined 
• 2 tablespoons freshly chopped parsley, plus more for garnish
• Kosher salt 
• 2 tablespoons all-purpose flour 
• ¾ cup milk (preferably whole or 2%) 
• ¼ cup low-sodium chicken broth 
• 1 cup shredded mozzarella, divided 
• ¼ cup plus 2 tablespoons freshly grated Parmesan, divided
• Freshly ground black pepper 
• 1 cup chopped tomatoes (2 large)

Garlicky Shrimp Alfredo Bake

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• 2 cups cooked turkey (or chicken), cut into small pieces
• ½ pound fresh mushrooms, thinly sliced
• butter
• ½ pound dried pasta
• 2 tablespoons flour
• 2 cups hot turkey or chicken broth
• 1 cup cream
• 2 tablespoons dry sherry
• salt and pepper to taste
• Parmesan cheese

Turkey Tetrazzini

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• 1 pound linguine
• Table salt for cooking pasta
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
• 4 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 (8-ounce) bottle clam juice
• 3 tablespoons lemon juice
• 3 tablespoons capers, rinsed
• ⅓ cup chopped fresh parsley
• 4 tablespoons unsalted butter, softened

Shrimp Piccata Pasta

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BREADCRUMBS

• 1 tablespoon olive oil
• ½ cup panko breadcrumbs
• Flaky salt, such as Maldon or Jacobsen

PASTA

• Kosher salt
• ¾ pound spaghetti
• 1 cup chopped walnuts
• ¼ cup olive oil
• 4 cloves garlic, chopped
• One 2-ounce can anchovy fillets
• 1 teaspoon crushed red pepper flakes
• ¾ cup chopped flat-leaf Italian parsley
• Freshly ground black pepper
• Grated Pecorino Romano cheese, for serving

Spaghetti Antalina

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• Pasta with Shrimp in Tomato Cream
• Kosher salt
• ¾ pound fusilli
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Freshly ground black pepper
• 3 scallions, thinly sliced (dark green portion kept separate)
• 3 cloves garlic, thinly sliced
• 1 cup heavy cream
• ½ cup chicken stock
• ½ cup dry vermouth
• ½ cup dry-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese
• ¼ cup chopped /lat-leaf Italian parsley
• ¼ cup fresh basil chiffonade

Pasta with Shrimp in Tomato Cream

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