Description
A delightful and easy-to-make Shrimp and Scallop Pasta combining tender seafood with garlic, white wine, and fresh parsley tossed with linguine pasta for a perfect weeknight dinner or special occasion meal.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
Sauce & Seasoning
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the linguine according to the package instructions until al dente. Drain and set aside.
- Heat Oil and Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Cook Seafood: Add the peeled and deveined shrimp along with the scallops to the skillet. Cook them until they turn opaque, approximately 3-4 minutes, flipping or stirring gently to ensure even cooking.
- Add White Wine and Simmer: Pour in the white wine and let it simmer for 2 minutes to reduce slightly and infuse flavor into the seafood.
- Combine and Serve: Add the cooked linguine to the skillet along with chopped parsley, lemon juice, salt, and pepper. Toss everything together thoroughly to coat the pasta with the sauce and seafood, then serve immediately for best freshness and flavor.
Notes
- Ensure seafood is fresh or properly thawed for the best flavor and texture.
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
- Do not overcook the seafood as they become rubbery; cook just until opaque.
- For a creamier texture, you can add a splash of heavy cream or grated Parmesan cheese at the end.
- Garnish with extra parsley or lemon wedges for added brightness.
