Seafood Linguini with White Wine Sauce
Dive into the indulgent flavors of *Seafood Linguini with White Wine Sauce*, a restaurant-quality dish that's both elegant and approachable for home cooks. This recipe features a medley of tender shrimp, plump sea scallops, and sweet mussels, all simmered in a mouthwatering sauce made from dry white wine, chicken or seafood stock, and a touch of fresh lemon juice. Infused with the fragrant richness of garlic and a subtle kick of red chili flakes, this seafood pasta is perfectly balanced and brimming with Mediterranean flair. The linguini is tossed to perfection, absorbing every bit of the savory sauce, and garnished with fresh parsley for a vibrant finish. Ready in just 35 minutes, this exquisite dish is ideal for special occasions or an elevated weeknight dinner. Serve it with a crisp glass of white wine to complete the experience. Keywords: seafood linguini recipe, white wine sauce pasta, shrimp and scallops pasta, seafood dinner ideas, quick seafood recipes.
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Recipe Information
Ingredients
- 12 oz linguini
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 8 oz large shrimp, peeled and deveined
- 8 oz sea scallops
- 1 lb mussels, cleaned and debearded
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 2 tbsp fresh lemon juice
- 0.5 tsp red chili flakes
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp and scallops to the skillet. Cook for 2-3 minutes per side until they are opaque and cooked through. Remove the seafood from the skillet and set aside.
In the same skillet, add the mussels along with the white wine and chicken (or seafood) stock. Cover and cook for 4-5 minutes, or until the mussels have opened. Discard any mussels that do not open.
Reduce the heat to low and stir in the fresh lemon juice and red chili flakes. Season the sauce with salt and black pepper to taste.
Return the shrimp, scallops, and cooked linguini to the skillet. Toss gently to coat the pasta and seafood in the sauce. If needed, use the reserved pasta water to loosen the sauce.
Sprinkle fresh parsley over the pasta and toss once more to combine.
Serve immediately, garnished with additional parsley and a wedge of lemon if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 6992 mg | 304% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.1 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 715 mg | 55% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3594 mg | 76% | |
*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.
