SEAFOOD LINGUINI WITH WHITE WINE SAUCE RECIPE - FOOD.COM
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 761.1, FatContent 18.6, SaturatedFatContent 6.9, CholesterolContent 179.4, SodiumContent 953.3, CarbohydrateContent 92.5, FiberContent 3.9, SugarContent 4, ProteinContent 37.7
GARLIC BUTTER & WHITE WINE SEAFOOD PASTA
Buttery white wine sauce with angel hair pasta, shrimp, and mussels
Provided by stellanspice
Yield 2
Number Of Ingredients 19
Steps:
- Heat 3 tbsp olive oil on low and sauté the shallots & onions until fragrant. Season with a sprinkle of salt.
- Add the garlic and sauté another 1-2 minutes. Add more oil if needed.
- Add the Old Bay, garlic powder, & black pepper.
- Add the tomatoes, season with salt to taste and sauté for 1 minute
- Turn the heat up just a bit and add the white wine. Let it simmer for 2-3 minutes. Taste the sauce and add salt if needed.
- Lightly season the shrimp with a bit of Old Bay, garlic powder, and black pepper. Add the shrimp, mussels, parsley, and dollops of butter. Cover for 3-4 minutes or until the shells open.
- Remove the shrimp & mussels when they are done and set them aside. Turn heat back down to a low simmer.
- Add your al dente pasta to the pan with 1/2 cup of reserved pasta water (make sure you salt your water when boiling the pasta). Mix until coated evenly
- Add the parmesan and mix well. Turn off the heat once most of the sauce has been absorbed.
- Squeeze fresh lemon juice and give it one more toss
- Plate with seafood and top with parsley, parmesan, and crushed red pepper.
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