Seafood Linguini With White Wine Sauce Recipe #145408
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.
by Kozmic Blues
25 min | 10 min prep
SERVES 4 -6
- 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
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood an white wine and sprinkle with the chopped parsley.
- 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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5 stars