How to Make Luxurious Seafood Linguine in White Wine Garlic Sauce

Simple Summary

This elegant Seafood Linguine with White Wine and Garlic combines tender pasta with a medley of fresh seafood in a light, flavorful sauce. It's a restaurant-quality dish that's surprisingly easy to make at home.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) linguine pasta
• 1/2 lb (225g) large shrimp, peeled and deveined
• 1/2 lb (225g) sea scallops
• 1 lb (450g) mussels, cleaned and debearded
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 cup dry white wine (such as Pinot Grigio)
• 2 tablespoons unsalted butter
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and scallops, season with salt and pepper, and cook for 2-3 minutes per side until just opaque. Remove from the skillet and set aside.

3. In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

4. Pour in the white wine and add the mussels. Cover and cook for 3-4 minutes until the mussels open. Discard any that don't open.

5. Reduce the heat to medium-low. Add the butter and lemon juice to the skillet, stirring until the butter is melted.

6. Return the shrimp and scallops to the skillet. Add the drained linguine and toss everything together, adding some of the reserved pasta water if needed to loosen the sauce.

7. Stir in the chopped parsley and season with additional salt and pepper to taste.

8. Serve immediately, garnished with grated Parmesan cheese if desired.

Chef's Notes

• For best results, use fresh seafood. If using frozen, thaw completely and pat dry before cooking.
• Don't overcook the seafood – it will continue to cook slightly when added back to the hot pasta.
• The pasta water contains starch that helps the sauce cling to the noodles, so don't forget to reserve some before draining.
• For a dairy-free version, omit the butter and use additional olive oil instead.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.

Nutritional Info

Per serving (approximate): 650 calories, 35g protein, 20g fat (5g saturated), 80g carbohydrates, 3g fiber. This dish is rich in lean protein from the seafood, and provides omega-3 fatty acids. It's also a good source of selenium, vitamin B12, and iron.

Serving Suggestions

Serve this luxurious seafood linguine with a crisp green salad and crusty garlic bread to soak up the delicious sauce. A chilled glass of the same white wine used in cooking makes an excellent pairing. For a special touch, sprinkle some additional fresh herbs like basil or chives over the top just before serving. This dish is perfect for romantic dinners, special occasions, or when you want to impress guests with minimal effort.