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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%

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Seafood Linguini With White Wine Sauce

Recipe #145408 | 25 min | 10 min prep | add private note
(11) RATE IT NOW Print Recipe
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.

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Featured Reviews for This Recipe

From: tasty_fish

On Aug 18, 2009

Great, easy, and quick to toss together. I used a little marjoram, oregano, basil, and sage (in ratio 2:2:2:1 to taste) as my Italian spice, as suggested by the author. The flavor was mild and delicate but that just highlighted the flavor of the shrimps and the scallops. I also cut the amount of everything in half as it was for 2, and there was still lots of leftovers (although I could have used the full amount of seafood!).

1 person found this review helpful

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    • From: cderr

    On Jul 23, 2009

    dis shit is da BOMB

    0 people found this review helpful

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    • 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!

    4 people found this review helpful

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    • 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!

    2 people found this review helpful

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    • Read all 11 reviews

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