If you’re a fan of seafood and hearty pasta dishes, you’re in for a treat! Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup combines the best of the ocean in a comforting, flavorful soup-like pasta dish. With succulent shrimp, sweet lump crab, and tender clams, all served in a rich, tangy tomato sauce, this dish is sure to impress family and guests alike. It’s perfect for a cozy dinner, a special occasion, or just when you crave something full of flavor and texture.
Why You’ll Love This Recipe
- Fresh Seafood: Shrimp, lump crab, and clams provide an ocean-fresh taste that elevates this dish to the next level.
- Tomato Sauce Soup Base: A savory, tangy tomato sauce serves as the base, creating a soupy consistency that perfectly complements the pasta.
- Comforting and Hearty: This dish is filling and satisfying, thanks to the combination of pasta and seafood, making it a great choice for a meal that’s both light and substantial.
- Easy to Make: Despite its impressive flavors, this recipe is relatively simple to prepare, making it accessible for both novice and experienced cooks.
Ingredients You’ll Need
For this Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup, you’ll need the following ingredients:
- Linguine pasta: The long strands of linguine are perfect for holding onto the flavorful tomato sauce.
- Shrimp: Fresh or frozen shrimp, peeled and deveined.
- Lump Crab Meat: Sweet, tender crab meat to add a delicate sweetness to the dish.
- Clams: Fresh clams, scrubbed clean.
- Tomato Sauce: The base of the soup-like sauce.
- Garlic: For a fragrant base.
- Onion: For depth of flavor.
- Olive Oil: For sautéing the vegetables and seafood.
- White Wine: Adds a slight acidity and enhances the overall flavor.
- Herbs & Seasonings: Oregano, basil, red pepper flakes (optional for a little heat), salt, and pepper.
- Fresh Parsley: For garnish and added freshness.
How to Make Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup
Step 1: Cook the Linguine Bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Drain and set aside.
Step 2: Sauté the Aromatics In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
Step 3: Add the Seafood To the skillet, add the shrimp, lump crab meat, and clams. Cook for 3-5 minutes until the shrimp turns pink, the clams begin to open, and the crab is heated through.
Step 4: Make the Tomato Sauce Add the white wine to the pan to deglaze, stirring to lift any flavorful bits from the bottom. Pour in the tomato sauce, and season with oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer, allowing the flavors to meld together for about 10 minutes.
Step 5: Combine with Pasta Add the cooked linguine to the tomato sauce, tossing to coat the pasta evenly with the seafood and sauce. Let everything simmer together for an additional 5 minutes.
Step 6: Serve Ladle the seafood linguine into bowls. Garnish with freshly chopped parsley and an extra sprinkle of red pepper flakes if you like a bit of heat.
Tips for the Best Seafood Linguine
- Use Fresh Seafood: For the best flavor, always opt for fresh seafood if possible. Frozen seafood is also a good alternative if fresh is unavailable.
- Don’t Overcook the Seafood: Overcooking seafood can make it rubbery and tough. Keep a close eye on your shrimp, clams, and crab, cooking them just until they’re tender and cooked through.
- Adjust the Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer. For a thinner consistency, add a splash of seafood stock or water.
Pairing Suggestions
This seafood linguine pairs wonderfully with a light, crisp white wine like Pinot Grigio or Chardonnay. You can also serve it alongside a simple green salad with a lemon vinaigrette to balance the rich flavors of the pasta.
Storage and Reheating
If you have leftovers, store the seafood linguine in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or seafood stock to prevent the sauce from becoming too thick.
Why This Recipe is Great for Every Occasion
Whether you’re hosting a dinner party, celebrating a special occasion, or simply enjoying a cozy night in, Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup makes for an unforgettable dish. The combination of fresh seafood and flavorful tomato sauce is a timeless classic that will have everyone coming back for more. It’s easy to make yet feels indulgent, perfect for any seafood lover!
Final Thoughts
This delicious pasta dish is the ultimate seafood lover’s meal, combining shrimp, crab, and clams in a rich, flavorful tomato soup-based sauce. Perfect for any occasion, it’s a meal that’s sure to impress with minimal effort. Try it out for your next dinner and enjoy the symphony of flavors that come with every bite.
Serving and Storage Tips for Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup
Serving Tips:
- Garnish Creatively: Enhance the flavor and presentation by garnishing with freshly chopped parsley or basil. A squeeze of fresh lemon juice adds a nice zesty touch that balances the richness of the seafood and tomato sauce.
- Serve with Crusty Bread: A side of crusty baguette or garlic bread is perfect for dipping into the tomato sauce, ensuring no delicious drop goes to waste.
- Pair with Wine: A crisp white wine like Sauvignon Blanc, Pinot Grigio, or a dry Rosé pairs beautifully with the seafood flavors, balancing the dish’s richness and adding a refreshing note.
- Side Salad: Complement the dish with a light salad, such as a simple mixed greens salad with a lemon vinaigrette or a Caesar salad. The fresh greens will provide a nice contrast to the hearty pasta.
- Presentation: For a sophisticated presentation, serve the seafood linguine in individual bowls or plates, arranging the seafood pieces artistically on top of the pasta.
Storage Tips:
- Refrigeration: Store leftover seafood linguine in an airtight container in the fridge. Make sure the pasta is completely cooled before sealing the container to prevent condensation, which can affect the texture of the sauce.
- Shelf Life: This dish can be stored in the refrigerator for up to 2 days. The seafood will retain its flavor, but it’s best eaten as soon as possible to ensure the best taste and texture.
- Freezing: While it’s not recommended to freeze the pasta with the seafood, you can freeze the tomato sauce base separately for up to 1 month. To reheat, simply cook fresh linguine and add the thawed sauce and seafood.
- Reheating: To reheat leftovers, warm the pasta gently in a saucepan over medium heat, adding a splash of water or seafood stock to loosen the sauce. Avoid reheating at high heat to prevent overcooking the seafood.
By following these serving and storage tips, you can enjoy your Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup for multiple meals, savoring the full flavors with each bite!
1. Can I use other types of seafood in this dish?
Yes! While shrimp, lump crab, and clams are the stars of this recipe, you can easily swap in other seafood like mussels, scallops, or even lobster. Just ensure that any additional seafood is cooked properly and added at the appropriate time to avoid overcooking.
2. Can I make this dish ahead of time?
While the seafood pasta is best served fresh, you can prepare the tomato sauce and pasta separately in advance. Store them in airtight containers, and when you’re ready to serve, simply reheat the sauce and cook the seafood, then combine everything together.
3. How do I prevent the seafood from becoming rubbery?
To avoid overcooking the seafood, be sure to cook the shrimp, crab, and clams just until they are tender and cooked through. Shrimp should turn pink and opaque, clams should open, and crab should be heated through. Remove the seafood from the heat as soon as it’s done to keep it tender.
4. Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free linguine or another gluten-free pasta alternative. Be sure to check all other ingredients, such as the tomato sauce, to ensure they are gluten-free.
Seafood Linguine with Shrimp, Lump Crab & Clams in a Tomato Sauce Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Main Dish
- Cuisine: Italian-Inspired, Seafood
Description
This Seafood Linguine is a hearty dish packed with succulent shrimp, sweet lump crab, and briny clams, all served in a rich tomato-based broth. It’s a perfect combination of comfort and elegance, ideal for special occasions or a cozy night in.
Ingredients
Serves 4
- For the linguine:
- 12 oz (340 g) linguine pasta
- Salt (for pasta water)
- For the tomato sauce soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 cups (480 ml) seafood or chicken broth
- 1/2 cup (120 ml) dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- For the seafood:
- 1/2 lb (225 g) large shrimp, peeled and deveined
- 1/2 lb (225 g) lump crab meat
- 1 lb (450 g) fresh clams, cleaned
- 2 tablespoons fresh parsley, chopped
- For garnish:
- Fresh basil leaves
- Lemon wedges
Instructions
- Cook the linguine:
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Prepare the tomato sauce soup:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
- Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Stir in the crushed tomatoes, seafood or chicken broth, white wine, oregano, basil, smoked paprika (if using), salt, and pepper. Bring to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
- Cook the seafood:
- Add the clams to the tomato broth, cover, and cook for 5-7 minutes, or until the clams open. Discard any that do not open.
- Stir in the shrimp and cook for 3-4 minutes until pink and opaque. Gently fold in the lump crab meat to warm through, being careful not to break it apart.
- Combine with linguine:
- Add the cooked linguine to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, to reach the desired consistency.
- Serve:
- Divide the seafood linguine among bowls, ensuring an even distribution of shrimp, crab, and clams. Sprinkle with fresh parsley and garnish with basil leaves and lemon wedges.
Notes
- Use fresh or frozen seafood; thaw frozen seafood before cooking.
- For an extra rich flavor, add a splash of heavy cream to the sauce before serving.
- Serve with crusty bread to soak up the delicious broth.