Seafood Linguini With White Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 lb linguine |
1 lb shrimp, peeled and deveined |
1/2 lb bay scallop |
2 tablespoons extra virgin olive oil |
3 tablespoons garlic, minced |
3/4 teaspoon crushed red pepper flakes |
3 tablespoons butter |
1 1/2 cups white wine (sauvignon blanc) |
1 teaspoon lemon zest |
sea salt (tuscan seasoned) |
ground black pepper, to taste |
fresh parsley, chopped, to garnish |
Directions:
1. Cook linguini according to package directions.
2. In a large skillet over medium heat, warm the olive oil.
3. Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
4. Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
5. Add the white wine and bring to a boil.
6. Reduce heat and simmer for another 3-5 minutes until wine reduces.
7. Add scallops, remaining 1 tbsp of butter and lemon zest.
8. Cook sea scallops for another couple minutes until just warmed through.
9. Season with salt and pepper to taste.
10. When pasta is cooked , drain and add to a large serving bowl.
11. Top linguini with the seafood an white wine and sprinkle with the chopped parsley.
12. I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
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