Seafood Linguine
Dive into coastal flavors with this irresistible Seafood Linguine, a dish that’s as elegant as it is comforting. Featuring al dente linguine tossed in a luscious white wine and cream sauce, this recipe is loaded with a trio of fresh seafood—briny clams, tender mussels, and succulent shrimp. The addition of garlic, shallots, and cherry tomatoes creates a vibrant, savory base, while a hint of crushed red pepper adds optional heat. Finished with freshly chopped parsley and an optional sprinkle of Parmesan cheese, this restaurant-quality dinner is perfect for a special occasion or a luxurious weeknight treat. With just 15 minutes of prep and a total cook time of 25 minutes, this easy seafood pasta recipe promises gourmet results in no time. Perfect for seafood lovers and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 Garlic cloves, minced
- 1 Shallot, finely chopped
- 1 cup White wine
- 500 grams Clams, cleaned
- 500 grams Fresh mussels, cleaned and de-bearded
- 300 grams Raw shrimp, peeled and deveined
- 250 grams Cherry tomatoes, halved
- 0.5 cup Heavy cream
- 3 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Crushed red pepper flakes (optional)
- to taste Salt
- to taste Black pepper
- to serve Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic and chopped shallot to the pan. Sauté for 1-2 minutes, until fragrant and translucent, being careful not to burn the garlic.
Pour in the white wine and bring the mixture to a simmer. Allow it to reduce by half, about 3-4 minutes.
Add the cleaned clams and mussels to the skillet, cover with a lid, and let them cook for 5-6 minutes, or until the shells open. Discard any shells that do not open.
Stir in the peeled and deveined shrimp, cooking for an additional 2-3 minutes, until the shrimp turn pink and are fully cooked.
Add the cherry tomatoes, heavy cream, and crushed red pepper flakes (if using). Stir to combine and simmer for 2 minutes.
Season the sauce with salt and black pepper to taste. Toss in the cooked linguine pasta, gently mixing to coat the pasta in the sauce.
If the sauce appears too thick, gradually add some of the reserved pasta water until the desired consistency is achieved.
Sprinkle the dish with freshly chopped parsley and serve immediately. Optionally, top with grated Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 1759 mg | 37% | |
*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.
