Mediterranean Seafood Linguine with Sun-Dried Tomatoes
Transport your taste buds to the Mediterranean with this delightful Seafood Linguine accompanied by rich sun-dried tomatoes. This dish showcases a perfect blend of fresh seafood, aromatic garlic, and a hint of lemon, all tossed in perfectly cooked linguine. Inspired by my Pop's cherished recipes, this meal is a celebration of vibrant flavors that will make any dinner feel special. Whether it's a weeknight dinner or a gathering with loved ones, this recipe is sure to impress. Get ready for a bowlful of comfort and culinary satisfaction!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
linguine
1 lb (cooked and drained)
olive oil
1/2 cup (none)
butter
1/2 cup (none)
garlic cloves
4 cloves (minced)
medium shrimp
1 lb (cleaned and deveined)
bay scallops
1 lb (none)
clam juice
8 ounces (none)
sun-dried tomatoes
1/3 cup (chopped)
parsley
1/4 cup (chopped)
lemon
1 (rind cut into very thin strips)
salt
to taste (none)
crushed red pepper flakes
to taste (none)
Instructions
1
In a large skillet, heat the olive oil and butter over medium heat until the butter is fully melted and bubbling lightly.
2
Add the minced garlic to the skillet and sauté for 1 to 2 minutes, or until fragrant and just golden — be careful not to burn it.
3
Gently add the cleaned and deveined shrimp along with the bay scallops to the skillet. Cook while stirring occasionally until the shrimp turns pink and the scallops are opaque, approximately 5 to 7 minutes.
4
Pour in the clam juice and season the mixture with a pinch of salt and crushed red pepper flakes to taste. Allow it to simmer for an additional 3 minutes, letting the flavors meld.
5
Meanwhile, in a large serving bowl, combine the cooked and drained linguine with the chopped sun-dried tomatoes, parsley, and thin strips of lemon rind. Toss thoroughly to incorporate all the ingredients evenly.
6
Once the seafood mixture is ready, carefully pour it over the pasta and toss again until everything is well combined.
7
Serve the seafood linguine immediately, garnished with extra parsley or red pepper flakes if desired. Enjoy your Mediterranean feast!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Seafood Linguine with Sun-Dried Tomatoes?
It is a flavorful pasta dish featuring fresh shrimp, bay scallops, aromatic garlic, and sun-dried tomatoes in a light clam juice and lemon-infused sauce.
What type of pasta is best for this recipe?
This recipe specifically calls for 1 lb of linguine, which is ideal for holding the seafood and the light Mediterranean sauce.
How much shrimp is required for this dish?
You will need 1 lb of medium shrimp that has been cleaned and deveined.
Can I use different types of scallops?
The recipe uses 1 lb of bay scallops, which are small and tender, fitting the dish well.
What is the purpose of clam juice in this recipe?
Clam juice adds a salty, briny depth of flavor that complements the seafood and helps create the base of the sauce.
How should I prepare the garlic?
You should use 4 cloves of garlic, finely minced, and sauté them for 1 to 2 minutes until fragrant.
How long does it take to cook the seafood?
The shrimp and scallops should be cooked for approximately 5 to 7 minutes until the shrimp is pink and the scallops are opaque.
What kind of oil should I use for sautéing?
The recipe calls for 1/2 cup of olive oil, which provides a traditional Mediterranean flavor base.
Is butter used in this Mediterranean linguine?
Yes, 1/2 cup of butter is melted with the olive oil to add richness to the sauce.
How are the sun-dried tomatoes prepared?
You should use 1/3 cup of chopped sun-dried tomatoes, which are tossed with the cooked linguine.
How do I incorporate the lemon flavor?
The rind of one lemon should be cut into very thin strips and tossed directly with the pasta.
Can I adjust the spiciness of the dish?
Yes, you can add crushed red pepper flakes to taste during the simmering process to achieve your desired heat level.
What herbs are needed for this recipe?
The recipe uses 1/4 cup of chopped fresh parsley, with extra available for garnish if desired.
How long should the sauce simmer once the liquid is added?
After adding the clam juice and seasonings, let the mixture simmer for about 3 minutes to let the flavors meld.
When do I combine the pasta and the seafood mixture?
Once the seafood mixture is ready, pour it over the linguine (which has already been tossed with tomatoes, parsley, and lemon) and toss again.
Should the linguine be cooked before starting the seafood?
Yes, the linguine should be cooked and drained, then placed in a serving bowl ready for the seafood mixture.
How do I avoid burning the garlic?
Sauté the garlic for only 1 to 2 minutes over medium heat until it is just golden; be careful not to let it turn dark brown.
Is this a heavy cream-based pasta dish?
No, this is a lighter Mediterranean-style sauce made primarily from olive oil, butter, and clam juice.
Do the shrimp need to be prepared in any specific way?
Yes, the shrimp should be cleaned and deveined before they are added to the skillet.
What should I do if the shrimp is already cooked?
This recipe assumes raw shrimp; if using pre-cooked shrimp, add them at the very end just to warm them through to avoid a rubbery texture.
What is the recommended garnish for this dish?
You can garnish the finished seafood linguine with extra parsley or additional red pepper flakes.
Can I use sea scallops instead of bay scallops?
Yes, but you may want to cut larger sea scallops into smaller pieces to ensure they cook at the same rate as the shrimp.
Is this dish considered a quick meal?
Yes, it is tagged as a quick meal and a weeknight dinner, taking relatively little time to sauté and assemble.
What makes the flavor profile Mediterranean?
The combination of olive oil, garlic, fresh seafood, sun-dried tomatoes, and lemon rind creates a classic Mediterranean profile.
What kind of skillet is best for this recipe?
A large skillet is recommended to ensure there is enough room to cook the shrimp and scallops in the oil and butter mixture.
Should I add salt to the dish?
The recipe suggests adding a pinch of salt to the seafood mixture while it simmers, according to your personal taste.
Can I substitute the linguine with another pasta?
While linguine is traditional, you could use spaghetti or fettuccine as alternatives.
How many people does 1 lb of linguine serve?
Typically, 1 lb of pasta serves 4 to 6 people, depending on portion sizes.
Can I use frozen seafood?
Yes, but ensure the shrimp and scallops are fully thawed and patted dry before cooking for the best texture.
How do I know when the scallops are finished cooking?
The scallops are done when they turn from translucent to opaque and are firm to the touch.