Lemony Linguine with Scallops Shrimp
Indulge in the elegant flavors of this Lemony Linguine with Scallops and Shrimp, a seafood lover’s dream that brings restaurant-quality dining straight to your table. Perfectly cooked linguine is tossed in a luscious, lemon-infused cream sauce enhanced with dry white wine, garlic, and freshly grated Parmesan, creating a balance of richness and brightness. Succulent seared sea scallops and tender shrimp add a delightful texture and savory depth to every bite. Topped with a sprinkle of fresh parsley and a hint of red pepper flakes for a subtle kick, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s the ultimate weeknight showstopper or special occasion pasta dish that will impress any crowd.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 12 pieces large sea scallops
- 12 pieces large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 piece lemon (juice and zest)
- 0.5 cup dry white wine
- 0.25 cup heavy cream
- 0.5 cup parmesan cheese (freshly grated)
- 2 tbsp fresh parsley (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Pat the scallops dry with paper towels and season both sides with a pinch of salt and pepper. Repeat with the shrimp.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops from the skillet and set aside.
Add the shrimp to the same skillet and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside with the scallops.
Lower the heat to medium and add the remaining olive oil and butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Stir in the lemon zest, lemon juice, and white wine. Let it simmer for 2 minutes, allowing the wine to reduce slightly.
Add the heavy cream, grated Parmesan, and a pinch of red pepper flakes (if using). Stir until smooth and creamy, and season with salt and pepper to taste.
Return the cooked linguine to the skillet and toss to coat in the sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
Gently fold the seared scallops and shrimp into the pasta, being careful not to break them. Cook for another 1-2 minutes until everything is warmed through.
Serve immediately, garnished with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 8223 mg | 358% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.9 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1522 mg | 117% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
