Linguine with Seafood
A deliciously rich and hearty dish featuring delicate linguine combined with a variety of seafood in a creamy garlic sauce, perfect for any occasion.
Nutrition
Calories: 420cal
Carbohydrate: 45g
Protein: 22g
Fat: 16g
Cholesterol: – -mg
Sodium: 360mg
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 12 oz (340g) linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 4 oz (115g) shrimp, peeled and deveined
- 4 oz (115g) scallops
- 4 oz (115g) mussels
- 1 cup cherry tomatoes, halved
- 3/4 cup (180 ml) white wine
- 1/2 cup (120 ml) heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Fill a large pot with salted water and bring it to a boil over high heat. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is fragrant but not browned.
- Add the shrimp and scallops to the skillet. Cook for about 3 minutes until the shrimp start to turn pink.
- Add the mussels and cherry tomatoes. Pour in the white wine, increasing the heat to medium-high. Cover and cook for 5-7 minutes until the mussels open and release their juices. Discard any unopened mussels.
- Reduce the heat to low and stir in the heavy cream, mixing thoroughly. Simmer for an additional 2-3 minutes.
- Add the cooked linguine to the skillet along with the reserved pasta water, tossing to combine. Simmer for 1-2 minutes, ensuring the pasta is fully coated with the sauce. Season with salt and pepper to taste.
- Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side for an added zest.
