Garlic White Wine Seafood Linguini
Indulge in the flavors of the sea with this delightful Garlic White Wine Seafood Linguini. Inspired by a sudden craving for shrimp and a delightful bottle of Sauvignon Blanc, this dish combines tender shrimp and succulent bay scallops, simmered in a rich garlic-infused white wine sauce. The unique touch of Tuscan flavored sea salt elevates the dish, while the fresh lemon zest adds a zesty brightness that perfectly complements the seafood. If you enjoy the essence of Italian cooking, this recipe is sure to impress, whether enjoyed fresh or as delightful leftovers the next day. Perfectly al dente linguini serves as the ideal canvas for soaking up the flavorful sauce, making this dish a true crowd-pleaser for gatherings or a cozy weeknight dinner.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
linguine
1 lb (cooked according to package directions)
shrimp
1 lb (peeled and deveined)
bay scallops
1/2 lb (none)
extra virgin olive oil
2 tablespoons (none)
garlic
3 tablespoons (minced)
crushed red pepper flakes
3/4 teaspoon (none)
butter
3 tablespoons (divided)
white wine
1 1/2 cups (Sauvignon Blanc)
lemon zest
1 teaspoon (zested from fresh lemon)
sea salt
to taste (Tuscan seasoned preferred)
ground black pepper
to taste (freshly ground)
fresh parsley
to garnish (chopped)
Instructions
1
Bring a large pot of salted water to a boil, then cook the linguine according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
2
In a large skillet over medium heat, warm the extra virgin olive oil. Once heated, add the minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant.
3
Add 2 tablespoons of butter to the skillet and let it melt, then gently add the peeled and deveined shrimp, cooking until they turn pink and opaque (about 2-3 minutes).
4
Pour in the white wine and raise the heat to bring the mixture to a boil. Allow the wine to simmer for 3-5 minutes until it has slightly reduced.
5
Stir in the bay scallops and the remaining tablespoon of butter along with the lemon zest. Cook for an additional 2-3 minutes until the scallops are just heated through.
6
Season the mixture with Tuscan sea salt and freshly ground black pepper to taste.
7
In a large serving bowl, combine the cooked linguine with the seafood and sauce. Toss gently to evenly coat the pasta with the flavorful sauce. If the pasta seems dry, add a splash of reserved pasta water.
8
Sprinkle with fresh chopped parsley and cover the serving bowl with foil. Let it rest for about 5 minutes to allow the pasta to absorb the sauce for maximum flavor before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic White Wine Seafood Linguini?
It is a flavorful seafood pasta dish featuring shrimp and bay scallops simmered in a garlic-infused white wine sauce served over al dente linguini.
What seafood is used in this recipe?
The recipe calls for one pound of peeled and deveined shrimp and half a pound of bay scallops.
What type of pasta should I use?
This recipe specifically uses one pound of linguine, which serves as an ideal canvas for the sauce.
Which white wine is recommended for the sauce?
Sauvignon Blanc is recommended for its crisp flavor that complements the seafood.
How much garlic is required?
You will need three tablespoons of minced garlic for this recipe.
How do I prepare the shrimp?
The shrimp should be peeled and deveined before starting the cooking process.
How long do the shrimp take to cook?
Shrimp should be sautéed for about 2-3 minutes until they turn pink and opaque.
When do I add the bay scallops?
Add the bay scallops after the white wine has simmered and slightly reduced.
How long should the scallops cook?
Cook the scallops for 2-3 minutes until they are just heated through.
What is the purpose of the lemon zest?
Lemon zest adds a zesty brightness that perfectly complements the rich seafood flavors.
What kind of salt is best for this dish?
Tuscan flavored sea salt is preferred to elevate the dish with unique Italian notes.
Why should I reserve pasta water?
Reserving about 1/2 cup of pasta water allows you to moisten the dish if the pasta seems too dry after tossing.
Is this dish spicy?
The recipe includes 3/4 teaspoon of crushed red pepper flakes, which adds a mild heat.
How much butter is used in the sauce?
A total of three tablespoons of butter is used, added in divided stages for richness.
What oil is used for sautéing?
Extra virgin olive oil is used to sauté the garlic and red pepper flakes.
How long should the white wine simmer?
The white wine should simmer for 3-5 minutes until it has slightly reduced.
What is the final garnish for the dish?
The dish is finished with a sprinkle of fresh chopped parsley.
Why should the pasta rest for 5 minutes?
Resting the pasta while covered with foil allows the linguine to absorb the sauce for maximum flavor.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe that is simple enough for a weeknight dinner.
Is this dish considered Italian?
Yes, the recipe draws inspiration from the essence of Italian cooking.
Can I use fresh lemon?
Yes, the recipe specifically calls for one teaspoon of zest zested from a fresh lemon.
How much wine is needed?
The recipe requires 1 1/2 cups of white wine.
What texture should the pasta be?
The linguine should be cooked until it is al dente.
Can this dish be eaten as leftovers?
Yes, it is described as making delightful leftovers the next day.
What temperature should I use for the skillet?
The skillet should be heated over medium heat for sautéing.
When do I add the black pepper?
Freshly ground black pepper is added to taste after the scallops are heated through.
How much red pepper flakes should I add?
The recipe suggests 3/4 teaspoon of crushed red pepper flakes.
Is this a gourmet dish?
Yes, the combination of ingredients like scallops and wine gives it a gourmet feel.
How do I combine the pasta and sauce?
Combine them in a large serving bowl and toss gently to evenly coat the pasta.
What is the total count of ingredients?
There are 12 main ingredients used in this seafood linguini recipe.