Seafood Linguine in a platter served with crisp white wine
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Seafood Linguine

This bright summery pasta is perfect for a lighter take on a traditional creamy linguine sauce and is loaded with flavour thanks to plenty of garlic, olive oil, shallots and white wine!  This linguine tastes divine even without the seafood if you're serving it for a vegetarian crew.  Serves 4-6 people.

Course Main Course
Cuisine Mediterranean
Keyword linguine
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Fraiche Nutrition

Ingredients

  • 1.5 lbs seafood, thawed if frozen (I used scallops and peeled shrimp)
  • 1 lb dry linguine noodles (16 oz)
  • 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)
  • 1 cup 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

Instructions

  1. Bring a large pot of salted water to a boil.  

  2. Rinse the seafood well (especially the scallops) and pat dry with a clean dish towel or paper towel.  Set aside to sit at room temperature while preparing the rest of the dish.

  3. Add the pasta to the water and cook until al dente.  Note: drain the pasta in a colander once cooked but do not throw out the pasta water at any point!  Prepare the pasta sauce while the pasta cooks as per below.

  4. While the pasta cooks, in a large frying pan over medium heat, add 2 tablespoons of the olive oil and 1 tablespoon of the butter.  Once the butter is melted, add the shallots and cook until fragrant and transparent, about 4 minutes.  Add the 2 cloves of crushed garlic, and cook for 1 minute, stirring (careful to not brown or burn the garlic as it will become bitter).  Add the white wine to the pan, stir, and cook until reduced by about 1/2.  

  5. Heat a large frying pan on medium heat, add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter along with the 1 clove of smashed garlic, season the seafood with salt and pepper, and cook in batches, starting with the scallops, (careful to not overcrowd the pan or they will steam, not sear) on each side until the scallops are golden brown (the time will depend on the size of your scallops, but about 2 minutes per side) and the shrimp about 2-3 minutes in total, until they just turn pink and are cooked throughout.  Set the seafood on a plate, tent with foil, and finish assembling the pasta.

  6. Add the cooked pasta to the shallot white wine sauce, turn the heat to medium, and add the peas, parsley, parmesan, lemon juice, lemon zest and salt and pepper to taste.  Toss with tongs to combine, adding extra reserved pasta water to loosen the pasta if needed (I always add a couple of ladles of it) and cook until the peas are done, about 1-2 minutes.  

  7. Transfer to a large platter or serving dish, top with the seafood and serve immediately with extra parmesan on the side.