Garlic Butter Shrimp and Littleneck Clams

This Garlic Butter Shrimp and Littleneck Clams dish combines the classic flavors of seafood with a creative twist of fresh herbs and a hint of spice. The shrimp are succulent and infused with garlic, while the clams offer a briny contrast, all brought together with a buttery sauce that's perfect for dipping crusty bread. This recipe is not only satisfying but also meets pescatarian dietary requirements.

Ingredients:

• 1 pound littleneck clams, scrubbed
• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. In a large pot, bring salted water to a boil. Add the littleneck clams and cook for about 5-7 minutes, or until they open. Discard any that remain closed.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Season with salt and pepper.
4. Pour in the white wine and lemon juice, stirring to combine. Allow the mixture to simmer for about 2 minutes.
5. Add the cooked clams and chopped parsley to the skillet, tossing everything together gently to coat.
6. Serve immediately with crusty bread for dipping in the garlic butter sauce.