Description
This restaurant-worthy scallop and shrimp linguine features tender seafood tossed with linguine in a garlicky white wine sauce. Ready in under 40 minutes, it’s perfect for date night or any special occasion at home.
Ingredients
Scale
- 12 oz linguine (about 3/4 of a standard box)
- 8 oz sea scallops (dry preferred)
- 8 oz raw shrimp, peeled and deveined
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 medium shallot, minced (or 1/4 cup finely chopped onion)
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Pat scallops and shrimp dry with paper towels. Remove side muscle from scallops if present. Season both with salt and pepper.
- Bring a large pot of salted water to a boil. Add linguine and cook until just al dente (8-9 minutes). Reserve 1 cup pasta water, then drain. Do not rinse pasta.
- Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear for 1 1/2–2 minutes per side until golden and just opaque. Remove to a plate and cover lightly.
- Add remaining 1 1/2 tbsp olive oil to the skillet. Add shrimp and cook about 1 minute per side until pink and just cooked through. Remove and set with scallops.
- Lower heat to medium. Add butter, garlic, and shallot. Sauté until fragrant and soft, about 2 minutes. Pour in wine, scraping up browned bits. Let bubble for 2 minutes to reduce slightly. Add lemon zest, juice, and red pepper flakes. Season with salt and pepper.
- Add drained linguine to the sauce. Toss with tongs until coated, adding reserved pasta water as needed to loosen. Stir in half the parsley. Taste and adjust seasoning.
- Plate pasta and top with scallops and shrimp. Sprinkle with remaining parsley and Parmesan if using. Finish with a drizzle of olive oil and a squeeze of lemon.
Notes
Dry seafood thoroughly for best sear. Reserve pasta water to adjust sauce consistency. Use fresh lemon juice for optimal flavor. Parmesan is optional but delicious. For gluten-free, substitute with GF pasta. Add baby spinach or cherry tomatoes for extra veggies. Seafood is best cooked fresh; leftovers can be gently reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 420
- Sugar: 3
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 46
- Fiber: 3
- Protein: 28
Keywords: scallop linguine, shrimp pasta, seafood pasta, Valentine’s dinner, easy seafood recipe, date night, Italian pasta, white wine sauce, quick dinner, special occasion