Experience the taste of the sea with this Seafood Linguine — a perfect harmony of tender linguine pasta and a bounty of fresh seafood, all tossed in a fragrant white wine and garlic cream sauce. This dish captures the essence of coastal Italian cuisine, delivering rich, briny flavors balanced by a hint of citrus and herbs. Whether you’re looking to impress guests or treat yourself to a restaurant-quality meal at home, this linguine offers an irresistible combination of elegance and comfort in every forkful.
Why You’ll Love This Recipe
Elegant and Comforting: A luxurious meal that feels both sophisticated and satisfying.
Fresh Seafood Medley: shrimp, scallops, and calamari create a symphony of ocean flavors.
Light yet Flavorful Sauce: A garlic, white wine, and lemon-infused sauce keeps the dish vibrant and balanced.
Perfectly Cooked Linguine: Al dente pasta that soaks up the sauce beautifully.
Simple Ingredients, Stunning Results: Simple, quality ingredients come together to create a gourmet experience.
Quick to Prepare: Ready in under 30 minutes, ideal for weeknights or special occasions.
Ingredients for Seafood Linguine
Silky strands of linguine pasta provide the perfect canvas for a luscious seafood medley. Here’s what you’ll need:
Linguine pasta: This long, flat pasta is perfect for holding onto the creamy sauce and seafood.
Olive oil: A staple in Italian cooking, it adds richness and depth to the dish.
Garlic: Minced garlic brings a fragrant punch that elevates the overall flavor.
Onion: Finely chopped onion adds sweetness and a savory base to the sauce.
Red pepper flakes: Optional, but they add a delightful kick if you enjoy a bit of heat.
Cherry tomatoes: These juicy gems burst with flavor and add a pop of color to the dish.
Seafood mix: A combination of shrimp, scallops, and calamari provides a variety of textures and tastes.
Dry white wine: This ingredient helps deglaze the pan and adds acidity to balance the creaminess.
Heavy cream: Heavy cream adds richness, while lemon and herbs keep the dish light and vibrant. A silky, lemon-garlic white wine cream sauce that gently coats the linguine
Fresh parsley: Chopped parsley adds a fresh, herbal note and brightens the dish.
Salt and pepper: Essential for seasoning, they enhance all the flavors in the dish.
Lemon wedges: For serving, a squeeze of lemon adds brightness and cuts through the richness.
For those looking to lighten things up, consider substituting heavy cream with half-and-half or coconut milk. You can also sneak in some extra veggies like spinach or zucchini for added nutrition and color. Exact quantities for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Seafood Linguine
Now that you have all your ingredients ready, let’s get cooking! This Seafood Linguine comes together in just a few simple steps. Follow along, and you’ll have a delicious meal on the table in no time.
Step 1: Cook the Linguine
Start by boiling a large pot of salted water. Once it’s bubbling, add the linguine. Cook it according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember to reserve pasta water before draining. You’ll use it to adjust the sauce in Step 5.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and finely chopped onion. Sauté them for about 3-4 minutes until the onion turns translucent. The aroma will be heavenly! If you like a bit of heat, sprinkle in the red pepper flakes at this stage.
Step 3: Add the Tomatoes and Seafood
Next, toss in the halved cherry tomatoes. Cook them for another 2-3 minutes until they start to soften. Then, add your seafood mix. Stir it gently and cook for about 3-4 minutes. You’ll know it’s ready when the shrimp turn pink and the scallops are opaque. It’s a colorful sight!
Step 4: Deglaze with White Wine
Pour in the dry white wine, scraping up any bits stuck to the bottom of the skillet. This adds depth to your sauce. Let it simmer for 2-3 minutes until it reduces slightly. The wine will enhance the flavors of the seafood beautifully.
Step 5: Create the Creamy Sauce
Now, stir in the heavy cream. Bring it to a gentle simmer. If the sauce feels too thick, add a splash of that reserved pasta water until you reach your desired consistency. This silky cream sauce brings everything together — rich, flavorful, and unforgettable.
Step 6: Combine and Season
Once the sauce is ready, add the cooked linguine to the skillet. Toss everything together until the pasta is well coated. Season with salt and pepper to taste. This is where you can adjust the flavors to your liking!
Step 7: Garnish and Serve
Finally, remove the skillet from heat and stir in the chopped parsley. It adds a fresh touch! Serve your Seafood Linguine immediately, with lemon wedges on the side. A squeeze of lemon brightens the dish and enhances the flavors. Enjoy every bite!
Tips for Success
Always salt your pasta water; it enhances the flavor of the linguine.
Don’t overcook the seafood; it should be tender and juicy.
Reserve pasta water to adjust sauce consistency as needed.
Use fresh ingredients for the best flavor, especially seafood.
Experiment with herbs like basil or thyme for a unique twist.
Equipment Needed
Large pot: Use a large pot to boil pasta properly and prevent sticking.
Skillet: A large skillet is essential for sautéing and combining ingredients.
Colander: To drain the pasta. A slotted spoon can be a handy alternative.
Measuring cups: For accurate ingredient portions, though eyeballing can work in a pinch.
Variations
Spicy Seafood Linguine: Add more red pepper flakes or a dash of hot sauce for an extra kick.
Vegetable-Loaded Linguine: Incorporate spinach, zucchini, or bell peppers for added nutrition and color.
Gluten-Free Option: Substitute linguine with gluten-free pasta for a delicious alternative.
Herb-Infused Linguine: Experiment with fresh herbs like dill or basil for a unique flavor profile.
Seafood Variety: Swap the seafood mix for your favorites, like lobster or crab, for a luxurious twist.
Serving Suggestions
Garlic Bread: Serve warm, crusty garlic bread on the side for a perfect pairing.
Salad: A light arugula or mixed greens salad adds freshness and balances the richness.
Wine: Pair with a chilled glass of Sauvignon Blanc to complement the seafood.
Presentation: Garnish with extra parsley and lemon wedges for a vibrant look.
FAQs about Seafood Linguine
Can I use frozen seafood for this recipe? Yes, but always thaw frozen seafood completely to ensure even cooking and the best texture.
What can I substitute for heavy cream? If you’re looking for a lighter option, half-and-half or coconut milk can be great substitutes. They’ll still give you a creamy texture without the extra calories.
How do I store leftovers? Store any leftover Seafood Linguine in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.
Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it separately. Just cook the linguine and combine everything when you’re ready to serve.
What type of wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing and enhancing the flavors in your Seafood Linguine. Avoid sweet wines, as they can alter the dish’s taste.
Final Thoughts
Cooking this Seafood Linguine is more than just preparing a meal; it’s about creating memories. The blend of flavors and textures brings joy to the table, making it a dish that everyone will love. Whether you’re sharing it with family on a cozy weeknight or impressing friends at a dinner party, this recipe is sure to delight. The creamy sauce, fresh seafood, and vibrant colors make every bite a celebration. So, roll up your sleeves, gather your ingredients, and let the magic of Seafood Linguine transform your dining experience into something truly special!
A delicious and creamy seafood linguine recipe featuring a mix of shrimp, scallops, and calamari, perfect for seafood lovers.
Ingredients
Scale
8 ounces linguine pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon red pepper flakes (optional)
1 cup cherry tomatoes, halved
1 cup seafood mix (shrimp, scallops, and calamari)
1/2 cup dry white wine
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving
Instructions
Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the red pepper flakes (if using) and cherry tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften.
Add the seafood mix to the skillet and cook for about 3-4 minutes, or until the shrimp are pink and the scallops are opaque.
Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and bring to a gentle simmer. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Add the cooked linguine to the skillet, tossing to combine everything well. Season with salt and pepper to taste.
Remove from heat and stir in the chopped parsley. Serve immediately with lemon wedges on the side.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk.
Add vegetables like spinach or zucchini for extra nutrition and color.
