Description
This creamy Seafood Linguine with White Sauce is the perfect blend of rich, savory flavors and tender seafood. It’s an elegant yet easy-to-make dish that’s ideal for date night, family dinners, or whenever you’re craving a restaurant-quality meal at home.
Ingredients
For the Seafood:
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8 oz shrimp (peeled and deveined)
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6 oz scallops (or any firm white fish, cut into bite-sized pieces)
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1 tbsp olive oil
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2 tbsp butter
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2 cloves garlic, minced
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Salt and pepper to taste
For the White Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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1 ½ cups milk (warm)
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½ cup heavy cream
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½ cup grated Parmesan cheese
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½ tsp salt
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½ tsp black pepper
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½ tsp dried Italian seasoning
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¼ tsp crushed red pepper flakes (optional for spice)
For the Pasta:
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12 oz linguine pasta
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2 tbsp olive oil
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2 tbsp fresh parsley, chopped (for garnish)
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Lemon wedges (for serving)
Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil. Cook the linguine according to package instructions. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.
Step 2: Cook the Seafood
2. In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
3. Add shrimp and scallops; season with salt and pepper.
4. Cook for 3–4 minutes, stirring occasionally, until shrimp are pink and scallops are opaque. Remove seafood from the skillet and set aside.
Step 3: Make the White Sauce
5. In the same skillet, melt 2 tbsp butter over medium heat.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Sprinkle in the flour and whisk for 1–2 minutes to create a smooth roux.
8. Slowly pour in the warm milk, whisking constantly to avoid lumps.
9. Add heavy cream, Parmesan cheese, salt, pepper, and Italian seasoning.
10. Stir until the sauce is smooth and creamy. Add crushed red pepper flakes if you like a hint of spice.
Step 4: Combine and Serve
11. Return the cooked seafood to the skillet, stirring gently to coat in the sauce.
12. Add the cooked linguine and toss everything together until fully combined.
Step 5: Garnish and Enjoy
13. Sprinkle with fresh parsley and serve with lemon wedges on the side.
Notes
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet with a splash of milk or cream to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian-Inspired