Seafood Linguine
Seafood Linguine is a luxurious and savory dish that combines tender linguine pasta with a delightful array of seafood. This recipe features jumbo shrimp, baby scallops, and lump crabmeat bathed in a creamy white wine sauce infused with garlic, onions, and aromatic spices. Tossed together and garnished with fresh herbs and grated cheese, this dish is both elegant and comforting, perfect for special occasions or a gourmet weeknight dinner.
The combination of flavors and textures makes Seafood Linguine a standout choice for seafood lovers looking to enjoy a restaurant-quality meal at home.
Seafood Linguine
Ingredients:
1 pound linguine pasta
2 dozen jumbo raw shrimp (peeled and deveined)
8 ounces raw baby scallops
8 ounces fresh lump crabmeat
3 tablespoons extra virgin olive oil
½ cup chopped red onion
3 tablespoons minced garlic
2 tablespoons all purpose flour
1 ½ cups heavy cream
½ cup white wine
¼ cup grated pecorino romano cheese
½ tablespoon parsley
½ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon black pepper
Instructions:
Start by filling a large pot or pasta pot with water and a dash of salt; then bring to a boil over high heat. When the water comes to a rolling boil, add the linguine and cook 9-13 minutes until al dente; then drain and place the linguine back into the pot.
While the pasta is cooking, heat the oil in a large skillet over medium high heat; then add the onions. Saute for 1-2 minutes; then add the garlic and cook for another 30 seconds.
Next, add the flour, mix; then add the wine, heavy cream, grated cheese, coriander, parsley, salt and pepper
Add the shrimp, scallops and crabmeat; then cook over medium heat for 5-7 minutes until the seafood is cooked through. (The shrimp will turn pink; the scallops and crabmeat will turn white).
Pour the seafood mixture over the cooked linguine, toss to coat; then add to a pasta serving bowl.
Garnish with chopped parsley or extra grated cheese. Serve immediately.
Notes:
Cooking Pasta: Ensure the linguine is cooked al dente (firm to the bite) as it will continue to cook slightly when mixed with the seafood and sauce.
Sauce Consistency: The sauce should be creamy and well-coated on the pasta. Adjust the amount of heavy cream and pasta water if needed to achieve the desired consistency.
Seafood Cooking: Cook the shrimp, scallops, and crabmeat just until they are opaque and cooked through to preserve their tenderness and flavor.
Flavor Balance: The combination of white wine, garlic, onions, and spices like coriander, salt, and pepper adds depth to the dish. Adjust seasoning to taste before combining with pasta.
Garnishing: Fresh parsley and grated pecorino romano cheese add a finishing touch of flavor and freshness. Sprinkle these just before serving to enhance the dish’s presentation.
Serving: Serve the Seafood Linguine immediately after tossing with the seafood mixture to ensure it remains warm and the flavors are at their best.
Variations: You can customize this recipe by adding other seafood such as clams or mussels, or adjusting the spice level with additional crushed red pepper flakes for a bit of heat.
Preparation Tips: Prep all ingredients before starting to cook as the process moves quickly once you begin sautéing the onions and garlic.
Wine Pairing: Consider serving this dish with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the seafood and cream sauce.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or broth to refresh the sauce.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 832 kcal | Total Fat: 41.9 g | Saturated Fat: 20.6 g | Trans Fat: 0.9 g | Cholesterol: 257 mg | Sodium: 764 mg | Total Carbohydrates: 73.6 g | Dietary Fiber: 3.7 g | Sugars: 3.2 g | Protein: 37.7 g
Frequently Asked Questions:
Can I use other types of pasta instead of linguine?
Yes, you can use spaghetti, fettuccine, or any other long pasta of your choice.
Can I use frozen seafood instead of fresh?
Yes, frozen shrimp, scallops, and crabmeat can be used.
Thaw them thoroughly before cooking.
Can I substitute heavy cream with a lighter option?
You can use half-and-half or even whole milk for a lighter version, but the sauce won’t be as creamy.
How do I know when the seafood is cooked through?
Shrimp should turn pink, scallops will become opaque, and crabmeat will turn white and firm.
Can I omit the white wine from the recipe?
Yes, you can omit the white wine.
You may want to add a little more broth or cream to adjust the consistency.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave.
Can I make this recipe ahead of time?
It’s best to serve this dish immediately after cooking for optimal taste and texture.
The pasta can become soggy if stored with the sauce for too long.
What can I serve with seafood linguine?
A side salad, garlic bread, or steamed vegetables are great options to complement this dish.
How can I make this recipe gluten-free?
Substitute gluten-free flour for the all-purpose flour and use gluten-free pasta.
Can I add other herbs or spices to enhance the flavor?
Absolutely! Fresh basil, thyme, or a pinch of crushed red pepper flakes can add extra flavor to the dish.