Linguine with Seafood

Name: Linguine with Seafood
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g shrimp (peeled and deveined); 200 g mussels (cleaned and bearded); 200 g scallops (muscle removed); 300 g linguine; 2 tablespoons olive oil; 3 cloves garlic (minced); 1/2 cup white wine; 1 cup heavy cream; 1 teaspoon lemon zest; Salt and pepper (to taste); 1/4 cup fresh parsley (chopped)

40 min 4 servings Medium

All Recipes

A delectable pasta dish featuring a medley of fresh seafood in a creamy sauce.

Prep

20 min

Cook

20 min

Total

40 min

Servings

Difficulty

Medium

Linguine with seafood is a classic dish that brings the taste of the ocean to your plate. This dish combines tender linguine with a variety of seafood, all enveloped in a luscious, creamy sauce that perfectly complements the delicate flavours of the sea. Whether you're entertaining guests or simply treating yourself to a special dinner, this recipe is sure to impress. The combination of shrimp, mussels, and scallops creates a rich and satisfying meal that's both comforting and elegant.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and set aside.

Prepare the seafood

In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Cook the seafood

Add the shrimp, mussels, and scallops to the skillet. Cook until the shrimp are pink and the mussels open, about 5-7 minutes. Discard any unopened mussels.

Pro tip: Ensure all seafood reaches an internal temperature of 145°F (63°C).

Deglaze with wine

Pour in the white wine and bring to a simmer. Cook for 2-3 minutes to allow the alcohol to evaporate.

Make the sauce

Reduce heat to low and stir in the heavy cream. Add lemon zest, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens slightly.

Pro tip: Avoid boiling the cream to prevent curdling.

Combine and serve

Add the cooked linguine to the skillet and toss to coat in the sauce. Adjust seasoning if necessary. Garnish with fresh parsley before serving.

Pro tip: Serve immediately for the best texture.

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Tips & Tricks

Use fresh seafood for the best flavour. If using frozen, thaw completely and pat dry.
Cook pasta until just al dente; it will continue to cook when combined with the sauce.
Adjust seasoning to taste after simmering to ensure the perfect balance of flavours.
Finish with a squeeze of lemon juice to enhance the seafood’s natural taste.

Frequently Asked Questions

How do you make seafood pasta?

Seafood pasta is made by cooking a mix of seafood like shrimp, mussels, and scallops, then combining them with a creamy sauce and linguine.

What is the best sauce for seafood pasta?

A creamy white wine sauce complements seafood pasta well, enhancing the natural flavours of the seafood.

How long should I cook seafood for pasta?

Cook the seafood until the shrimp are pink and mussels open, typically 5-7 minutes.

What type of pasta is best with seafood?

Linguine is ideal for seafood dishes as it balances well with creamy sauces and holds the seafood nicely.

Can I use frozen seafood for pasta?

Yes, ensure the frozen seafood is fully thawed and patted dry before cooking to prevent excess water in the dish.

Serving Suggestions

Serve this linguine with seafood with a side of crusty bread to soak up the delicious sauce. Pair it with a crisp white wine, such as a Sauvignon Blanc, to enhance the seafood flavours. This dish can be made ahead by preparing the sauce and seafood separately, then combining them with freshly cooked pasta just before serving. Store leftovers in an airtight container in the refrigerator for up to two days.