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Creamy Seafood Pasta

Creamy seafood pasta combines linguine, shrimp, and seared scallops in a smooth Parmesan cream sauce. White wine, lemon juice, and parsley bring brightness to the rich sauce.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 1 tbsp kosher salt
  • 12 oz linguine
For the seafood and sauce
  • 1 lb shrimp large, peeled, deveined, and tails removed
  • 8 oz sea scallops dry, side muscles removed and patted dry
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring a large pot of water to a boil, add the kosher salt and linguine.
  2. Cook according to the package directions until al dente, usually 9–11 minutes.
  3. Drain the pasta.
  4. Pat the shrimp and scallops dry, then season them with the salt and black pepper.
  5. Heat the olive oil in a 12-inch skillet over medium-high heat.
  6. Sear the scallops for 2–3 minutes per side, until browned and 145°F in the center, then transfer to a plate.
  7. Cook the shrimp in batches for 1–2 minutes per side, until opaque and 145°F in the thickest part, and transfer to the plate.
  8. Reduce the heat to medium and melt the butter in the skillet.
  9. Add the garlic and cook for 30 seconds.
  10. Pour in the wine and simmer for 2–3 minutes.
  11. Stir in the heavy cream and simmer gently for 3–5 minutes, until slightly thickened.
  12. Stir in the Parmesan until melted and smooth.
  13. Add the linguine and toss to coat.
  14. Gently fold in the seafood and heat for 1–2 minutes, just until warmed through.
  15. Stir in the lemon juice and parsley and serve.

Notes

For a good sear, pat the shrimp and scallops thoroughly dry before cooking. Refrigerate leftovers for up to 2 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use gluten-free linguine.