WHITE WINE LINGUINE RECIPES
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
WHITE WINE GARLIC SHRIMP LINGUINE RECIPE | LAND O’LAKES
A delicious but simple entrée is enhanced with a touch of white wine.
Provided by Land O'Lakes
Categories Shellfish Garlic Shrimp Shrimp Savory Cooking Keeping It Simple Pasta and noodles Main Course Seafood Meat, poultry, and seafood Vegetable Seafood Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 5 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; keep warm. Set aside.
- Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add garlic and parsley; sauté 30 seconds. Add wine; cook 1 minute. Add shrimp; cook, turning once, 7-9 minutes or until shrimp are pink.
- Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 450 calories, FatContent 14 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 260 milligrams, SodiumContent 1530 milligrams, CarbohydrateContent 43 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 30 grams
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- Toss cooked and drained linguini pasta with the clam sauce and serve warm.
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- Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
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LINGUINE WITH CLAMS AND WHITE WINE SAUCE RECIPE | LAURA IN ...
From laurainthekitchen.com
- 1) Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes. 2) Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil. 3) In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ? of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ? cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood) 4) In a large saut? pan with high sides over medium high heat, saut?` the garlic in the olive oil until fragrant and lightly browned. 5) Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes. 6) Add the clams and butter to the wine mixture. Cover and cook for about a minute wile you drain your linguine. 7) Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy! This dish has it all for me, simplicity, freshness, few ingredients and speediness. It?s what I call deliciousness all around! This really and truly is one of my favorite dishes of all time, I grew up eating lots of seafood, I mean I grew up in Naples right on the sea so what do you expect? And my grandfather was a fisherman so when I say we had lots of great and fresh seafood you can imagine how fresh it was. But honestly the dishes my grandmother prepared with the fresh seafood were always so incredibly simple but absolutely divine. I always thought she was such a genius making these delicious meals with such little effort and not obsessing with loads of different ingredients. As I got older and started cooking on my own I realized all she was doing was cooking with the freshest ingredients possible and not only fresh but with ingredients that are in season. Example: she never cooked with fresh corn in the fall because she would say ?even if the corn is fresh, it?s not in season so it will not taste that great?, and she would buy a fresh butternut squash instead. If you cook with fresh ingredients especially if those ingredients are in season, you barely have to add anything else for your dish to taste incredible. Keep this little bit of info in mind whenever you go food shopping. Don?t walk in your grocery store in November with corn on the cob on your list. Let the fruit and vegetables that are in season be your guide. And besides, ingredients that are in season are always incredibly cheap. So stock up!
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RECIPE: BAY SCALLOP LINGUINE WITH WHITE WINE AND PARSLEY ...
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and toss with 1 tablespoon of the oil; set aside and keep warm. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened ...
From wholefoodsmarket.com
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RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
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