Shrimp & Clam Linguine en Papillote
Linguine, shrimp, and clams steam together in a parchment packet with white wine, garlic, and lemon—no separate sauce pot needed. Tear open at the table for restaurant drama in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 6 oz linguine
- 8 oz large shrimp, peeled and deveined
- 8 count littleneck clams, scrubbed
- ½ cup dry white wine
- 1 whole lemon (zested and halved)
- 3 cloves garlic, minced
Instructions
- 1
Boil linguine in salted water until al dente, about 9 minutes. Drain.
- 2
Tear off two 18-inch sheets of parchment paper. Divide linguine between them.
- 3
Top each pile with shrimp, clams, garlic, lemon zest, wine, salt, and pepper.
- 4
Fold parchment over filling and crimp edges tightly to seal, creating a packet.
- 5
Place packets on a sheet pan. Bake at 400°F for 6–8 minutes until packets puff.
- 6
Carefully cut packets open at the table. Squeeze lemon juice over and serve immediately.
Tools you’ll need
- large pot
- colander
- parchment paper
- sheet pan
- kitchen shears or knife
- oven
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