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| 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% | |
Seafood Linguini With White Wine Sauce
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
Ingredients
- 1 lb linguine
- 1 lb shrimp, peeled and deveined
- 1/2 lb bay scallop
- 2 tablespoons extra virgin olive oil
- 3 tablespoons garlic, minced
- 3/4 teaspoon crushed red pepper flakes
- 3 tablespoons butter
- 1 1/2 cups white wine (sauvignon blanc)
- 1 teaspoon lemon zest
- sea salt (Tuscan Seasoned)
- ground black pepper, to taste
- fresh parsley, chopped, to garnish
Directions
1
Cook linguini according to package directions.2
In a large skillet over medium heat, warm the olive oil.3
Add garlic and crushed red pepper and cook for a couple minutes until fragrant.4
Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.5
Add the white wine and bring to a boil.6
Reduce heat and simmer for another 3-5 minutes until wine reduces.7
Add scallops, remaining 1 tbsp of butter and lemon zest.8
Cook sea scallops for another couple minutes until just warmed through.9
Season with salt and pepper to taste.10
When pasta is cooked , drain and add to a large serving bowl.11
Top linguini with the seafood an white wine and sprinkle with the chopped parsley.12
I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
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!
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.
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!
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.
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