Seafood Linguine with White Sauce

This Seafood Linguine with White Sauce is a luxurious, creamy pasta dish loaded with tender seafood and a rich garlic-parmesan sauce. It’s surprisingly easy to make yet elegant enough for special occasions!

Why You’ll Love This Seafood Linguine with White Sauce

• Creamy and Savory: The rich white sauce clings to every strand of linguine.
• Perfectly Balanced Flavors: Garlic, lemon, and parmesan enhance the fresh seafood taste.
• Quick to Prepare: This indulgent meal is ready in just 30 minutes.

Ingredients for Seafood Linguine with White Sauce

• 12 oz linguine pasta
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops, cleaned and patted dry
• 1/2 lb mussels, cleaned and de-bearded
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• Fresh parsley, chopped, for garnish

Tools You’ll Need

• Large pot: For cooking the pasta.
• Large skillet or sauté pan: For making the sauce and cooking the seafood.
• Tongs or pasta fork: For tossing the pasta with the sauce.

How to Make Seafood Linguine with White Sauce

Step 1: Cook the Pasta

1. In a large pot, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Sear the Seafood

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add shrimp and scallops, season with a little salt and pepper, and cook for 1-2 minutes on each side until golden and just cooked through. Remove from the pan and set aside.
3. Add mussels to the pan, cover, and let cook for 3-4 minutes, or until the shells open. Discard any mussels that don’t open.

Step 3: Make the White Sauce

1. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
2. Pour in the heavy cream, stirring to combine. Bring to a gentle simmer, then add the parmesan cheese, lemon zest, and red pepper flakes (if using). Stir until the sauce thickens slightly.
3. Squeeze in the lemon juice and season with salt and pepper to taste.

Step 4: Combine and Serve

1. Add the cooked linguine to the skillet with the sauce, tossing to coat. Add the reserved pasta water a little at a time if needed to reach your desired consistency.
2. Return the cooked shrimp, scallops, and mussels to the skillet, gently tossing to combine and heat through.
3. Garnish with fresh parsley and a sprinkle of extra parmesan if desired.

Serving Suggestions

Serve this seafood linguine with a side of garlic bread and a fresh green salad. It’s also delicious with a crisp white wine or sparkling water with a slice of lemon.

Tips for the Best Seafood Linguine with White Sauce

• Use Fresh Seafood: Fresh seafood elevates the dish, but frozen works too; just make sure it’s thawed and dried before cooking.
• Don’t Overcook the Seafood: Shrimp and scallops cook quickly, so remove them from the skillet once they’re just done.
• Balance the Sauce: Add pasta water slowly to keep the sauce from becoming too thick.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream or milk to loosen the sauce.

Frequently Asked Questions (FAQ)

Q1: Can I use other types of pasta?
A: Absolutely! Fettuccine or spaghetti would work well, too.

Q2: Can I add more seafood?
A: Yes! Clams, crab meat, or even fish chunks can add extra variety.

Q3: Can I make it without dairy?
A: For a dairy-free version, use a coconut-based cream or non-dairy milk thickened with a cornstarch slurry.

Conclusion: A Restaurant-Worthy Dish at Home!

This Seafood Linguine with White Sauce is rich, flavorful, and simple to make—perfect for impressing guests or treating yourself to a special dinner. Give it a try and enjoy every creamy, seafood-packed bite!