My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (399g)

Recipe makes 4 servings

Calories 812
Calories from Fat 175 (21%)
Amount Per Serving %DV
Total Fat 19.6g 30%
Saturated Fat 7.1g 35%
Monounsaturated Fat 7.7g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 214mg 71%
Sodium 332mg 13%
Potassium 671mg 19%
Total Carbohydrate 92.0g 30%
Dietary Fiber 3.9g 15%
Sugars 3.0g
Protein 48.1g 96%

detailed view...

how is this calculated?

people who like this recipe also like:

Thick Chocolate Pudding

By: Chris from Kansas

Seafood Linguini With White Wine Sauce

Recipe #145408 | 25 min | 10 min prep | add private note
Kozmic Blues

By: Kozmic Blues
Nov 17, 2005

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Cook linguini according to package directions.
  2. 2
    In a large skillet over medium heat, warm the olive oil.
  3. 3
    Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
  4. 4
    Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
  5. 5
    Add the white wine and bring to a boil.
  6. 6
    Reduce heat and simmer for another 3-5 minutes until wine reduces.
  7. 7
    Add scallops, remaining 1 tbsp of butter and lemon zest.
  8. 8
    Cook sea scallops for another couple minutes until just warmed through.
  9. 9
    Season with salt and pepper to taste.
  10. 10
    When pasta is cooked , drain and add to a large serving bowl.
  11. 11
    Top linguini with the seafood an white wine and sprinkle with the chopped parsley.
  12. 12
    I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

From: TheSpicyGourmet

On May 3, 2009

Three words: OH-MY-GAWD! I followed this exact and I'm a spice Queen, I didn't find this bland at all as some had commented. It's supposed to be a light and flavorful dish and it was absolutely succulant. I took the advise of the author and added some Italian spices to the garlic and crushed red pepper since I didn't have any Italian Salt, approximately a half tsp. each of basil and oregano and rosemary. I used shrimp AND scallops and tossed some fresh parm on top to serve. YUMMO!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: mamere94

    On Dec 11, 2008

    Boy, does this make the house smell good! I did add a bunch of seasonings and a few other ingredients suggested by other reviewers. I used the cheap $3 bottle of wine sold at that Sam Walton store which worked just fine, so save the good stuff to drink with the meal! I had a package of seafood mix, so it was more than just shrimp and scallops but was still 1.5 pounds. DS ate 3 bowls of the stuff, so he clearly enjoyed it! We both had the same complaint, however, and that was that there was much too much pasta for the quantity of seafood. If you want a bowl of pasta with a little seafood for an accent, this works. Otherwise, either less pasta or more seafood.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Dimpi

    On Jun 24, 2006

    Excellent pasta dish. I hope you don't mind,I took the basic idea from this recipe but made many changes. I used a pound of sea scallops (cut in half) and 9oz of fresh linguine. We like spicy dishes so to overcome the blandness I added plenty of sweet paprika and hot spice blend (Penzey's Northwood Fire) to the oil along with garlic and red pepper flakes. Seared the scallops on both sides, added about half cup of wine and simmered for a couple of minutes. Took the scallops out, kept them aside and continued making the rest of the sauce. I used a rather cheap Chardonnay and it turned out delicious. Thanks to your tip about letting the pasta stand for a bit, the linguine was well saturated with the sauce. Thank you for posting this wonderful recipe!

    3 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #1097097

    On Dec 25, 2008

    I wanted something different for Christmas dinner so I made this for my husband and me. It was good but I think it could be delicious with the following changes: use 1/4 t crushed red pepper flakes - the recipe was too hot as written; use double the amount of garlic and perhaps add onion - the recipe was a little bland in flavor due to the large amount of pasta; add other herbs to taste. Next time I will add the pasta to the pan of other ingredients and let it sit for awhile so the flavors will intensify.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 9 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2009 Scripps Networks, Inc. All rights reserved