Seafood Linguine

Name: Seafood Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs seafood, thawed if frozen ((I used scallops and peeled shrimp)); 1 lb dry linguine noodles* ((16 oz - or less)); 4 tablespoons olive oil ((divided)); 2 tablespoons butter or vegan butter ((divided)); 3 cloves garlic ((divided - 2 cloves crushed, 1 smashed)); 2 medium shallots, finely chopped; 1 1/2 cups dry white wine ((I used Sandhill Chardonnay)); 1/2 cup fresh grated Parmesan or vegan Parmesan ((plus extra for serving)); 2 cups fresh or frozen green peas; 1/2 cup fresh chopped parsley ((flat leaf or curly)); 2 teaspoons fresh lemon juice; 1 teaspoon finely grated lemon zest; salt and pepper to taste

February 23, 2024

This bright and citrusy Seafood Linguine is a refreshing departure from the traditional heavier versions of this pasta that are typically loaded with cream. And, the whole dish comes together in just over 30 minutes!

We love serving pasta for guests but tend to steer away from heavy sauces, especially at this time of year as the weather is turning warmer! It’s always nice to have an arsenal of go-to recipes at your fingertips for entertaining that are impressive but don’t require tons of work. This recipe totally fits the bill.

Because this comes together quickly, you want to make sure that you have all of your ingredients prepped ahead of time and within reach while you cook. Overcooked pasta is one thing, but overcooked seafood is quite another. For that reason, read over the recipe before you cook (always a good idea) to make sure that you get the timing down.

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Seafood Linguine in a platter served with crisp white wine

Vegan Pasta Dinner

Looking to skip the seafood in this linguine? This pasta is super flavourful on its own if you happen to want to make it vegetarian and leave out the seafood. You can easily substitute vegan butter and vegan Parmesan should you wish to make it vegan (leaving out the seafood, obviously).

Spring Linguine with a vegetarian option served in a platter served with crisp white wine

What Seafood to Use in Seafood Linguine

We used a mixture of large scallops and shrimp but you can use whatever seafood you like! In fact, you could even sear a few filets of salmon or another fish and place it on top of the pasta if that is more up your alley. If you do choose to use scallops be sure to rinse them well as they tend to hide sand inside of them (not the crunch you’re looking for in a dish, I promise). I also love this dish with clams! They go so well with the white wine. Yum!

Choose a nice dry white wine that you love to drink – this recipe has a lot of wine in it so you will notice the difference.

How to use the Always Pan

I recently got my hands on the Always Pan from Our Place, and put it to work with this Seafood Linguine. Oh my goodness… it simplified this recipe into less steps and fewer dishes. Huge mom win! I broke down how I modified this recipe incase you also have this pan and want to give it a whirl. Still refer to the original recipe for ingredients and more detail!

Bring a large pot of salted water to boil, and once added my pasta, cooking until al dente.
While the pasta cooks, heat the Always Pan on medium adding in oil, butter and once melted the shallots. Once transparent, add in the garlic (about 1 minute) followed by the white wine.
Add seafood to the Always Pan nesting steamer basket, and place on top of the pasta. Close the lid and let cook for 2-4 minutes or until seafood is cooked, shells are open (if using clams/mussels) & shrimp is pink throughout.
Remove steamer basket, add in cooked pasta, peas, parsley, lemon juice, lemon zest, and salt & pepper. Toss with tongs, adding extra pasta water if needed. Then add your seafood to the pan.
Serve right at the stove top or at the table from the Always Pan!