Seafood Scampi with Linguine
Dive into a plate of indulgent Seafood Scampi with Linguine, a restaurant-quality dish you can effortlessly create at home in under 40 minutes! This recipe features tender shrimp and perfectly seared scallops, simmered in a luscious garlic butter sauce with a splash of dry white wine and a hint of fresh lemon juice. Tossed with al dente linguine, this dish is elevated with the warmth of red pepper flakes, fresh parsley, and a sprinkle of Parmesan cheese for the ultimate finishing touch. Perfect for date nights or elegant dinners, this seafood pasta masterpiece combines vibrant flavors with a luxurious texture, making it a timeless favorite for any seafood lover.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz linguine
- 8 oz large shrimp (peeled and deveined)
- 8 oz scallops (small or medium, dry-packed)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic (minced)
- 0.5 cup dry white wine (e.g., Sauvignon Blanc)
- 3 tbsp lemon juice (freshly squeezed)
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp parsley (fresh, chopped)
- 0.25 cup Parmesan cheese (grated, for garnish)
- to taste salt
- to taste ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the linguine, and set aside.
Pat the shrimp and scallops dry with paper towels, then season them with a pinch of salt and ground black pepper.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for about 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the scallops. Sear them for 1-2 minutes on each side until golden brown and opaque in the center. Remove the scallops from the skillet and set aside with the shrimp.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Stir in the minced garlic and cook for about 1 minute, being careful not to let it burn.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the lemon juice and red pepper flakes, if using. Return the shrimp and scallops to the skillet, tossing them in the sauce to coat. Cook for another 1-2 minutes until heated through.
Add the cooked linguine to the skillet and toss to combine, ensuring the pasta is well-coated in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Sprinkle the chopped parsley over the dish and adjust seasoning with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 437 mg | 9% | |
*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.
