I made this up for Sherry just from stuff we had around the house. I keep some frozen shrimp on hand at all times. Luckily, I also had some cans of oysters and clams. I try also to keep the Cotija cheese on hand.
1 pound shrimp, peeled
8 ounce can of oysters
6.5 ounce can of minced clams
1 onion, chopped
4 cloves garlic, minced
2 tablespoons cooking oil
1/2 cup Cotija cheese, grated (Or Romano or Parmesan)
Old Bay seasoning (optional)
Cook pasta according to instructions; drain and hold in a covered bowl. Stir in a bit of butter and oil to keep the pasta moist.
Peel and devein shrimp and place in glass bowl. Sprinkle with onion powder, garlic powder, and white pepper. Add Old Bay if desired. Stir to coat evenly and set aside.
Heat oil in wok or large sauce pan. Cook onion for a couple of minutes; then add garlic. Continue cooking until soft. Add juice from oysters and clams. Make a slurry of flour and water. Just a quarter cup or less. Stir to eliminate lumps. Stir slurry into the pan. Add a bit of milk to thin it some. We need to build up enough sauce to accommodate the cooking of the shrimp. So add more milk and more slurry as required. Adjust seasonings by adding more cotija, garlic powder, and white pepper. Salt is optional. We try to steer clear of it, but you may need to add some for your taste. Blend well.
Stir cheese into the white sauce, and blend well. When all is melted and creamy, add oysters and clams. Stir to blend. Add shrimp directly into the white sauce, and stir to distribute evenly. Stir for about 3 minutes or until shrimp are done, but not over done. Pull out a shrimp and test after 2 minutes and every 30 seconds until satisfied.
Turn off the heat, and stir in the pasta to coat and blend. Serve up immediately.