WHITE WINE SAUCE FOR SEAFOOD PASTA RECIPES

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.

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.