Seafood Linguini With White Wine Sauce

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 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 and 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

[Stefanie M.]

This recipe is horrible. One should never reduce the wine WHILE the shrimp is cooking. Shrimp cooks fast and unless you want to serve rubbery, over-cooked shrimp with a watery sauce, I suggest you change the recipe to reduce the sauce BEFORE you put the shrimp in. I knew better, but followed your recipe against my better judgement. Never again. If Food.com needs some new writers who aren't total idiots, please drop me a line. Until then, I will never trust one of your recipes.

 

[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.

 

[cderr]

dis shit is da BOMB

 

[holdencaufield]

this recipe is really delicious and fairly easy. i did add the oregano, sage, basil, and marjoram as mentioned by another reviewer. i also added about a 1/2 cup chopped onions when i put the garlic and red pepper flakes in at first. i also used 3/4 cup clam juice and 3/4 cup white wine instead of all wine. i used shrimp and clams as my protein. i think without the above additions the recipe might have been kinda' bland. when i have people over for dinner, i need to serve many things that i can do ahead or i get very nervous as i prepare when they are at my home. this is one recipe i think i can do while they are at my home and feel confident.<br/>thank you for it.

 

[Brandi S.]

I loved this recipe! I seared my scallops first. I added more shrip then requested. Next time I think I'll add some muscles. Best dish and easy to make!