About Ultimate Linguine Seafood Pasta

Are you a seafood lover looking for an easy yet elegant dish to impress your family and friends? Look no further! This linguine seafood pasta recipe is a winner. It’s packed with flavor, and the best part is, it’s simpler to make than you think. Forget bland, watery pasta dishes—our recipe guarantees a rich, savory experience that’ll transport you straight to the Italian coast.

Why This Recipe Is a Must-Try

Our recipe is special because it emphasizes fresh, quality ingredients and a couple of easy steps to give you all the flavor. And we’re going to show you how to cook the seafood just like a pro, so it turns out tender and juicy, not rubbery and tough. The secret is a light sauce that enhances the seafood’s natural sweetness without being overpowering.

  • You can rely on this proven recipe for the perfect end product.
  • The instructions are straightforward and clear, so beginner cooks can feel confident following along.
  • Our tips and tricks are inspired by classic Italian dishes.
  • We offer a recipe that is delicious, trustworthy and uses real ingredients.

Ingredients For Linguine Seafood Pasta Recipe: You’ll Need

Fresh seafood works best for this recipe. But frozen seafood can be just as good if it’s thawed correctly.

  • Linguine: 1 pound (450g)
  • Shrimp: 1 pound, peeled and deveined
  • Bay or sea scallops: 1/2 pound
  • Mussels: 1 pound, scrubbed and beard removed
  • Clams: 1 pound, scrubbed
  • Garlic: 4-5 cloves, thinly sliced
  • Cherry Tomatoes: 1 cup, halved
  • White Wine: 1 cup (dry wine like Sauvignon Blanc or Pinot Grigio works well)
  • Olive Oil: 1/4cup, extra virgin
  • Red Pepper Flakes: 1/2 teaspoon (or more, to your desired heat level)
  • Fresh Parsley: 1/2 cup, chopped
  • Lemon: 1, for juice and zest
  • Salt & Black Pepper: to taste

Step-by-Step Instructions

Here’s how to nail it:

  • Prepare the Pasta: Cook the linguine in a pot of boiling salted water according to package directions. Cook it until al dente (just tender). Before draining it, save about 1 cup of the starchy pasta water.
  • Sauté the Aromatics:  Now need to do. In a large skillet or pot, warm the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Sweat for 1 minute until fragrant. Don’t let the garlic burn!
  • Stir in the Seafood and Wine: Increase the heat to medium high. Add the clams and mussels. Add the white wine to the pot and cover. Simmer 3 to 5 minute or until the shells just start to open. Discard any mussels or clams that do not open.
  • Cook the Remaining Seafood: Add the shrimp and scallops to the pot. Stir carefully and let simmer for about 2-3 minutes or until shrimp are pink and scallops are opaque. You want to make sure not to overcook them!
  • Complete the Sauce: Stir in the halved cherry tomatoes, and a whole bunch of fresh parsley. Squeeze in juice of 1/2 lemon.
  • Mix and Serve: Add the cooked linguine and about half the reserved pasta water to the skillet. Mix in all together where the sauce is coating the pasta. Add additional pasta water as necessary to form a shimmering, gorgeous sauce.
  • To Serve and Garnish: Season to taste with salt and pepper. Portion the pasta into bowls. Garnish with extra chopped parsley and lemon zest. Serve immediately and enjoy!

Expert Tips for Perfection

  • Avoid Overcooking the Fish or Seafood: This is the biggest offender. Fish and shellfish don’t take that long to cook, so pop them in at the very end, and watch them like a hawk.
  • Scoop Some Pasta Water: The starchy water is your friend. It contributes to thickening the sauce and adhering it to the pasta.

Quality Wine Matters You don’t need to break the bank, but make sure that you want to, like, drink the wine. The taste will come out in the sauce.

  • Fresh Herbs Are Essential Here: Fresh parsley and a squeeze of fresh lemon juice at the end freshen up the entire dish.

This linguine seafood pasta is a treat! This is the ideal dish for a special-occasion dinner or any ol’ winter weeknight.

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