Seafood Linguine

Main Dishes

Seafood Linguine in a platter served with crisp white wine

This bright and citrusy Seafood Linguine is a refreshing departure from the traditional heavier versions loaded with cream, and the whole dish comes together in just over 30 minutes!

We love serving pasta for guests but tend to steer away from heavy sauces, especially at this time of year! It’s always nice to have an arsenal of go-to recipes at your fingertips for entertaining that are impressive but don’t require tons of work. This recipe totally fits the bill.

Because this comes together quickly, you want to make sure that you have all of your ingredients prepped ahead of time and within reach while you cook.  Overcooked pasta is one thing, but overcooked seafood is quite another.  For that reason, read over the recipe before you cook (always a good idea) to make sure that you get the timing down.

Seafood Linguine in a platter served with crisp white wine

Seafood Linguine in a platter served with crisp white wine

This pasta is super flavourful on it’s own if you happen to want to make it vegetarian and leave out the seafood. You can easily substitute vegan butter and vegan parmesan should you wish to make it vegan (again, leaving out the seafood obviously).

Spring Linguine with a vegetarian option served in a platter served with crisp white wine

We used a mixture of large scallops and shrimp but you can use whatever seafood you like!  In fact, you could even sear a few filets of salmon or another fish and place it on top of the pasta if that is more up your alley.  If you do choose to use scallops be sure to rinse them well as they tend to hide sand inside of them (not the crunch you’re looking for in a dish, I promise).

Choose a nice dry white wine that you love to drink – this recipe has a lot of wine in it so you will notice the difference. Sandhill wine is our go to!

Seafood Linguine in a platter served with crisp white wine

Happy weekend my friends!

xo

Tori

Seafood Linguine in a platter served with crisp white wine
5 from 3 votes
Print

Seafood Linguine

This bright summery pasta is perfect for a lighter take on a traditional creamy linguine sauce and is loaded with flavour thanks to plenty of garlic, olive oil, shallots and white wine!  This linguine tastes divine even without the seafood if you're serving it for a vegetarian crew.  Serves 4-6 people.

Course Main Course
Cuisine Mediterranean
Keyword linguine
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Fraiche Nutrition

Ingredients

  • 1.5 lbs seafood, thawed if frozen (I used scallops and peeled shrimp)
  • 1 lb dry linguine noodles (16 oz)
  • 4 tablespoons olive oil (divided)
  • 2 tablespoons butter or vegan butter (divided)
  • 3 cloves garlic (divided - 2 cloves crushed, 1 smashed)
  • 2 medium shallots, finely chopped
  • 1 1/2 cups dry white wine (I used Sandhill Chardonnay)
  • 1/2 cup fresh grated parmesan or vegan parmesan (plus extra for serving)
  • 1 cup fresh or frozen green peas
  • 1/2 cup fresh chopped parsley (flat leaf or curly)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil.  

  2. Rinse the seafood well (especially the scallops) and pat dry with a clean dish towel or paper towel.  Set aside to sit at room temperature while preparing the rest of the dish.

  3. Add the pasta to the water and cook until al dente.  Note: drain the pasta in a colander once cooked but do not throw out the pasta water at any point!  Prepare the pasta sauce while the pasta cooks as per below.

  4. While the pasta cooks, in a large frying pan over medium heat, add 2 tablespoons of the olive oil and 1 tablespoon of the butter.  Once the butter is melted, add the shallots and cook until fragrant and transparent, about 4 minutes.  Add the 2 cloves of crushed garlic, and cook for 1 minute, stirring (careful to not brown or burn the garlic as it will become bitter).  Add the white wine to the pan, stir, and cook until reduced by about 1/2.  

  5. Heat a large frying pan on medium heat, add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter along with the 1 clove of smashed garlic, season the seafood with salt and pepper, and cook in batches, starting with the scallops, (careful to not overcrowd the pan or they will steam, not sear) on each side until the scallops are golden brown (the time will depend on the size of your scallops, but about 2 minutes per side) and the shrimp about 2-3 minutes in total, until they just turn pink and are cooked throughout.  Set the seafood on a plate, tent with foil, and finish assembling the pasta.

  6. Add the cooked pasta to the shallot white wine sauce, turn the heat to medium, and add the peas, parsley, parmesan, lemon juice, lemon zest and salt and pepper to taste.  Toss with tongs to combine, adding extra reserved pasta water to loosen the pasta if needed (I always add a couple of ladles of it) and cook until the peas are done, about 1-2 minutes.  

  7. Transfer to a large platter or serving dish, top with the seafood and serve immediately with extra parmesan on the side.

Share this post with friends!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Print recipe

12 Comments on “Seafood Linguine”

  1. Nancy K.


    Made this delicious dish tonight ~ very tasty and enjoyed by all! I left out the peas (not my favourite veg) and doubled the lemon juice. Thanks for sharing the recipe, Tori.

  2. Anne

    Loved this recipe. My husband is on a gluten and dairy free diet so we replaced with gluten free pasta and used coconut oil. It is such a great alternative to a heavy cream sauce and we didn’t feel overly full afterwards. We used fresh Atlantic lobster and shrimp! Will make this again and again. thank you!

  3. Virginia

    I’ve re-read and maybe I’m just missing it, but where in the recipe does the 1/2 cup Parmesan get added?

  4. Catherine

    Would lobster be a good substitute to the shrimp and scallops? If so, how would you recommend the lobster be cooked / warmed up? Thanks

  5. Kristina

    I cooked pancetta in the pan before I cooked the seafood and used the leftover pancetta fat to fry the shrimp and scallops! Added a nice salty flavour.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.