SEAFOOD PASTA RECIPES WHITE WINE SAUCE RECIPES

Steps:

• Cook linguini according to package directions.
• In a large skillet over medium heat, warm the olive oil.
• Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
• Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
• Add the white wine and bring to a boil.
• Reduce heat and simmer for another 3-5 minutes until wine reduces.
• Add scallops, remaining 1 tbsp of butter and lemon zest.
• Cook sea scallops for another couple minutes until just warmed through.
• Season with salt and pepper to taste.
• When pasta is cooked , drain and add to a large serving bowl.
• Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
• I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Steps:

• Cook linguine, al dente, according to package instructions.
• In a large, deep frying pan, add olive oil, red pepper flakes and butter.
• Sauté the onions until translucent.
• Add the mushrooms and garlic and stir well.
• Next add all of your seafood, except shrimp. ( Note: The shrimp you will add at the last couple of minutes or so.)
• Nestle down the scallops around the outer sides of the pan and place the clams and mussels in the middle.
• Then, add the white wine to the pan along with the chicken broth, cover it, and allow the seafood to steam through.
• By this time the alcohol will have dissipated.
• After approximately five minutes, add your shrimp.
• Finish cooking. You'll know your seafood has been cooked through when the clams and mussels have opened up, the scallops are no longer translucent and the shrimp have turned bright pink.
• To serve, use a large serving bowl and layer the linguine first, sprinkle a bit of grated cheese to the pasta, then ladle the seafood on top. Finish with more grated cheese and parsley. Place the lemon wedges around the side of your serving bowl. Enjoy!