Creamy Seafood Linguine for Two
Ingredients
- 200g linguine
- 200g mixed seafood (shrimp, scallops, mussels)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small shallot, finely diced
- 1/2 cup dry white wine
- 1 cup light cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Tools Needed
Instructions
Step 1
Bring a pot of salted water to a rolling boil and cook the linguine according to package directions until al dente. Drain and set aside, reserving a cup of pasta water.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced shallot, sautéing until fragrant and translucent, about 2 minutes.
Step 3
Add the mixed seafood to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque. Remove the seafood from the skillet and set aside.
Step 4
Deglaze the skillet with the white wine, scraping up any browned bits. Let the wine reduce by half, about 2 minutes.
Step 5
Lower the heat and pour in the light cream. Stir to combine, then add the grated Parmesan cheese. Allow the sauce to thicken slightly, about 3 minutes. If the sauce is too thick, add a splash of the reserved pasta water.
Step 6
Return the cooked seafood to the skillet, tossing to coat it in the creamy sauce. Stir in capers, parsley, salt, pepper, and red pepper flakes if using. Adjust seasoning to taste.
Step 7
Add the drained linguine to the skillet, tossing gently to coat the pasta in the sauce. Serve immediately, garnished with extra parsley and a squeeze of lemon if desired.
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, thaw the seafood thoroughly before cooking. Use fresh or frozen shrimp, scallops, and mussels – just ensure they are fully thawed and patted dry to avoid excess water.
What if I want a spicier version?
Add a pinch of cayenne pepper or a splash of hot sauce to the sauce. Adjust to your heat preference.
Preparation Tips
- Keep the seafood chilled until ready to cook to preserve texture.
- Use a light cream instead of heavy cream to keep the dish lower in calories.
Serving Suggestions
- Pair with a chilled glass of Sauvignon Blanc or Pinot Grigio.
- Serve with crusty bread to mop up the creamy sauce.