Seafood Linguini With White Wine Sauce

"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."
 
Seafood Linguini With White Wine Sauce created by Brandi S.
Ready In:
25mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.

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  1. breann.getridge
    I cooked the shrimp and scallops separate before and added to wine after it reduced. Taste great! Easy recipe.
     
    • Review photo by breann.getridge
  2. Jessica I.
    Yum yum yum! You need to let it sit for 5-10 minutes in the sauce! I add parmesan cheese to this as well and extra garlic!
     
  3. 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.
     
  4. Brandi S.
    Seafood Linguini With White Wine Sauce Created by Brandi S.
  5. 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!
     

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