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