Description
A delightful Shrimp and Scallop Pasta featuring tender seafood sautéed in a fragrant garlic and white wine sauce, tossed with linguine and fresh parsley for a quick and elegant meal ready in just 25 minutes.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
Pasta
- 8 oz linguine pasta
Sauce and Flavorings
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- Heat olive oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the garlic and seafood.
- Sauté garlic: Add the minced garlic to the skillet and cook until fragrant, about 1-2 minutes, being careful not to burn it.
- Cook shrimp and scallops: Add the shrimp and scallops to the skillet and cook until they turn opaque and are just cooked through, about 3-4 minutes.
- Simmer with white wine: Pour in the white wine and let it simmer for 2 minutes to reduce slightly and develop flavor.
- Combine pasta and flavors: Add the cooked linguine, chopped parsley, lemon juice, salt, and pepper to the skillet.
- Toss and serve: Toss all ingredients together gently to coat the pasta and seafood evenly. Serve immediately while hot.
Notes
- For best results, use fresh seafood if possible.
- You can substitute linguine with spaghetti or fettuccine if desired.
- Adjust seasoning with salt and pepper to taste.
- White wine adds depth to the sauce; if preferred, use a seafood broth as a non-alcoholic alternative.
- Serve with a side of crusty bread to soak up the sauce.
