I’ll admit, the first time I saw “dried shrimp” in a pasta recipe, I hesitated. I usually associate that ingredient with Asian stir-frys, not Mediterranean noodles. But here, the dried shrimp isn’t used for texture—it’s blended into a paste with lemon and oil to create a base that acts almost like an anchovy paste, just milder and sweeter. It gives the sauce a depth you simply can’t get from fresh seafood alone.
This dish is a study in contrasts. You have the soft pasta and tender fresh shellfish, but then you stir in raw diced vegetables and toasted almonds right at the end. It sounds chaotic, but the crunch of the almonds against the brininess of the clams works surprisingly well. Just a heads-up: dried shrimp can be potent when you open the bag, so maybe turn on the vent fan while you soak them.
Ingredients
- ½ cup dried baby shrimp (found in Asian markets or the international aisle)
- ¼ cup extra-virgin olive oil, divided
- 3 tbsp fresh lemon juice
- 1 medium onion, cut into wedges (for cooking)
- 1 small onion, finely diced (fresh garnish)
- 4 garlic cloves, sliced
- 1 lb fresh shrimp, peeled and deveined
- 1 lb clams or mussels, rinsed well
- ½ cup chicken or fish stock
- 9 oz dried spaghetti
- 1 small tomato, diced
- 1 small green bell pepper, diced
- 3 tbsp fresh parsley, chopped
- 2 tbsp sliced almonds (for garnish)
Instructions
- Prep the Base: Soak the dried shrimp in water for 30 minutes. I usually change the water halfway through because they can be incredibly salty. Drain them well.
- Make the Paste: Blitz the soaked shrimp, lemon juice, and about 3 tablespoons of the olive oil in a blender or food processor. You want a smooth-ish paste. This is your “bouillon cube” of flavor.
- Boil Pasta: Get your spaghetti cooking in salted water. You want it al dente since it will cook a bit more in the sauce later.
- Sauté Aromatics: In your largest skillet, warm the rest of the oil over medium heat. Add the onion wedges and garlic. Cook until they smell good and the onions are soft.
- Cook Seafood: Toss in the fresh shrimp and clams. Stir them around until the shrimp turn pink and the shells pop open. If any clams refuse to open after a few minutes, throw them out.
- Build the Sauce: Stir in that dried shrimp paste and the stock. Let it bubble gently. The smell will be very savory.
- Combine: Add the drained spaghetti to the skillet. Toss everything so the noodles drink up that salty, lemony liquid. Cook together for 1–2 minutes.
- Fresh Finish: Turn off the heat. Stir in the diced raw onion, tomato, green pepper, and parsley. The heat of the pasta will warm them up without cooking them mushy. Top with almonds and serve.
Why You’ll Love This Recipe
- Umami Bomb: The dried shrimp paste adds a savory background note that makes people wonder what the “secret ingredient” is.
- Texture: The mix of cooked onion wedges and raw diced onion provides a nice variety of bites.
- Pantry Friendly: If you keep dried shrimp and frozen fresh shrimp on hand, this comes together very quickly on a weeknight.
Chef’s Tips for Perfection
- Salt Warning: Be very careful with adding extra salt. The dried shrimp, the clams, and the stock all bring sodium to the party. Taste the pasta before you salt it at the end.
- The Almonds: It sounds weird, I know. But toast them in a dry pan for 2 minutes before garnishing. The nutty crunch complements the shrimp sweetness perfectly.
- Optional Wine: If you have an open bottle of dry white wine, splash about a quarter cup in when you add the clams. It helps deglaze the pan.
Storage and Reheating
Seafood pasta is notoriously tricky to reheat. If you do have leftovers, remove the clam shells before storing to save space. Reheat gently on the stove with a splash of water to loosen the sauce. The microwave tends to make the fresh shrimp rubbery and the kitchen smell… interesting.
Nutritional Notes
This is a high-protein meal thanks to the double dose of shrimp and clams. It’s relatively healthy fat-wise, relying mostly on olive oil and the natural oils from the seafood.
(Best Clam & Seafood Spaghetti (Quick 15 Minutes))
