11 Reviews of Seafood Linguini With White Wine Sauce

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: 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: 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.

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!).

From: Green Chef #2

On Jul 30, 2007

Made this recipe exactly as is and it turned out fabulous...the boys loved it and kept raving about it. Thanks for posting this recipe - I will definitely make this again!

From: Rice & Beans

On Apr 28, 2006

Simple and delish. I even made part of it without the butter for a guest on a special diet and it worked great too. Thanks for posting.

From: Megan from Chicago

On Mar 15, 2008

Simple and sensational.

From: cderr

On Jul 23, 2009

dis shit is da BOMB

From: Morgz26

On Oct 7, 2008

So easy to make... a wonderful, light dish... I used a little bit extra lemon zest and it turned out great!