Seafood Linguini With White Wine Sauce

Kozmic Blues's Note:

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb linguine
• 1 lb shrimp, peeled and deveined
• 1/2 lb bay scallop
• 2 tablespoons extra virgin olive oil
• 3 tablespoons garlic, minced
• 3/4 teaspoon crushed red pepper flakes
• 3 tablespoons butter
• 1 1/2 cups white wine (sauvignon blanc)
• 1 teaspoon lemon zest
• sea salt (Tuscan Seasoned)
• ground black pepper, to taste
• fresh parsley, chopped, to garnish

Directions:

1. Cook linguini according to package directions.
2. In a large skillet over medium heat, warm the olive oil.
3. Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
4. Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
5. Add the white wine and bring to a boil.
6. Reduce heat and simmer for another 3-5 minutes until wine reduces.
7. Add scallops, remaining 1 tbsp of butter and lemon zest.
8. Cook sea scallops for another couple minutes until just warmed through.
9. Season with salt and pepper to taste.
10. When pasta is cooked , drain and add to a large serving bowl.
11. Top linguini with the seafood an white wine and sprinkle with the chopped parsley.
12. I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Reviews

[galponetta]

We really enjoyed this recipe - and it was so easy to make. I used shrimp only, and reduced the butter slightly. Next time I will use additional garlic, as the taste really mellowed as the sauce cooked. But we love garlic. I used dried basil and fresh parsley added at the end to freshen it up, since that is what I had. I'm sure it would be even better with more fresh herbs. Will certainly make this again.

[EdithB]

Loved this recipe! It's as easy as described and it took 30 minutes from start to finish. I did fry the scallops in butter first and next time I will do the same with the shrimp and add later to the sauce. This will not overcook the shrimp. I also added clams. I might dilute the wine with 1/2 cup of broth but this is because I am not crazy about all the wine in the sauce. But otherwise, very good recipe!

[DriveThruDodger]

Very good! I think this is best with only shrimp. The scallops are a bit overpowering to me. I would loveto try it with some clams as well. I like the idea of letting the pasta sit for a little while to soak of some of the sauce. This was well received by my finicky eaters.