Seafood Saute with Linguinne
Dive into the flavors of the ocean with this sumptuous Seafood Sauté with Linguine, a dish that combines tender shrimp, golden seared scallops, and briny mussels in a velvety white wine and garlic butter sauce. Perfectly al dente linguine is tossed in this luscious mixture, enhanced with a hint of red pepper flakes for a subtle kick and a burst of brightness from freshly squeezed lemon juice. This elegant yet approachable recipe comes together in just 40 minutes, making it ideal for a quick weeknight dinner or an impressive weekend feast. Finish with a sprinkle of fresh parsley and optional Parmesan for added depth, and serve with a crusty loaf of bread to soak up every last drop of the flavorful sauce. Perfect for seafood lovers, this restaurant-quality pasta dish will have you savoring every bite!
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Recipe Information
Ingredients
- 12 ounces linguine
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 8 ounces large shrimp, peeled and deveined
- 8 ounces sea scallops, patted dry
- 12 mussels, cleaned and debearded
- 1 cup dry white wine
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoons red pepper flakes
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 3 tablespoons parsley, chopped
- 0.25 cups Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set the cooked linguine aside.
In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes or until fragrant.
Add the shrimp and scallops to the skillet, seasoning them with kosher salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and the scallops are golden brown. Remove the seafood from the skillet and set aside.
In the same skillet, add the mussels and pour in the white wine. Cover with a lid and let the mussels cook for 4-5 minutes, or until they have opened. Discard any mussels that do not open.
Lower the heat to medium-low and return the shrimp and scallops to the skillet. Add the reserved pasta water, lemon juice, remaining 1 tablespoon of butter, and red pepper flakes. Stir everything together to create a sauce.
Add the cooked linguine to the skillet and toss to coat it evenly in the sauce. Let it cook for another 2-3 minutes to absorb the flavors.
Turn off the heat and sprinkle the dish with chopped parsley. Add grated Parmesan cheese, if desired, for extra richness.
Serve the seafood sauté with linguine immediately, garnished with additional parsley and a wedge of lemon, if desired.
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 7713 mg | 335% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.2 g | ||
| Protein | 380.8 g | 762% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 1847 mg | 142% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 5773 mg | 123% | |
*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.
