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    You are in: Home / Recipes / Seafood Linguini With White Wine Sauce Recipe
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    Seafood Linguini With White Wine Sauce

    Seafood Linguini With White Wine Sauce. Photo by Kozmic Blues

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 08, 2011


      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.

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    • on January 13, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Seafood Linguini With White Wine Sauce

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 815.3
    Calories from Fat 174
    Total Fat 19.3 g
    Saturated Fat 7.0 g
    Cholesterol 275.5 mg
    Sodium 1384.0 mg
    Total Carbohydrate 93.2 g
    Dietary Fiber 3.8 g
    Sugars 4.0 g
    Protein 48.1 g

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