Why make this recipe
Seafood Linguine with White Wine Sauce is a delightful dish that brings the taste of the ocean straight to your table. It’s a quick and easy meal that impresses anyone who tries it. The combination of tender pasta, fresh seafood, and a creamy white wine sauce is simply irresistible. Plus, it can be made in a short time, making it perfect for busy weeknights or a special occasion.
How to make Seafood Linguine with White Wine Sauce
Ingredients:
- 200g linguine pasta
- 300g mixed seafood (shrimp, scallops, mussels)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup white wine
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Directions:
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the mixed seafood to the skillet and cook for 4-5 minutes until the seafood is cooked through.
- Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and season with salt and pepper. Cook for an additional 2-3 minutes until the sauce is warmed through and slightly thickened.
- Add the cooked linguine to the sauce and toss to coat.
- Serve hot, garnished with fresh parsley.
Seafood Linguine with White Wine Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A delightful dish that brings the taste of the ocean to your table with tender pasta, fresh seafood, and a creamy white wine sauce.
Ingredients
- 200g linguine pasta
- 300g mixed seafood (shrimp, scallops, mussels)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup white wine
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the mixed seafood to the skillet and cook for 4-5 minutes until the seafood is cooked through.
- Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
- Stir in the heavy cream and season with salt and pepper. Cook for an additional 2-3 minutes until the sauce is warmed through and slightly thickened.
- Add the cooked linguine to the sauce and toss to coat.
- Serve hot, garnished with fresh parsley.
Notes
Make sure not to overcook the seafood. Use good quality white wine for better flavor. Add red pepper flakes for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
How to serve Seafood Linguine with White Wine Sauce
Serve the Seafood Linguine with White Wine Sauce hot on a plate. You can add extra parsley on top for a pop of color. It pairs wonderfully with a side of garlic bread and a fresh green salad.
How to store Seafood Linguine with White Wine Sauce
If you have leftovers, let the seafood linguine cool down. Place it in an airtight container and store it in the fridge. It should stay fresh for up to 2 days. When ready to eat, you can reheat it on the stove or in the microwave.
Tips to make Seafood Linguine with White Wine Sauce
- Make sure not to overcook the seafood. It cooks quickly, so keep an eye on it.
- Use a good quality white wine as it enhances the flavor of the sauce.
- For a spicier kick, add a pinch of red pepper flakes when cooking the garlic.
Variation
You can easily change this recipe by using different seafood like crab or even fish. If you’re looking for a vegetarian option, replace the seafood with sautéed vegetables like zucchini and bell peppers.
FAQs
Q: Can I use frozen seafood?
A: Yes, you can use frozen seafood. Just make sure to thaw it completely before cooking.
Q: Is there a substitute for heavy cream?
A: You can use half-and-half or coconut cream as a lighter alternative, but it may change the flavor slightly.
Q: Can I make this recipe ahead of time?
A: It’s best to make it fresh, but you can prepare the sauce ahead of time and cook the pasta just before serving.
