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Linguine with Seafood in Cream

A quick and elegant dish combining succulent seafood, rich cream, and perfectly cooked linguine, all in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz linguine pasta Cook until al dente.
Seafood
  • 1 cup assorted seafood (shrimp, scallops, mussels) Use whatever is available.
Sauce Base
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced Sauté until golden.
  • 1/2 cup white wine Add flair to the sauce.
  • 1 cup heavy cream Adjust thickness with pasta water if necessary.
  • 1 teaspoon Italian seasoning
  • To taste salt and pepper Adjust to preference.
Garnish
  • To taste fresh parsley, chopped For a fresh touch.
  • To taste grated Parmesan cheese Enhances flavor.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain and set aside.
Sautéing the Seafood
  1. In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and sauté for 1 minute.
  2. Toss in the assorted seafood and cook for 3-4 minutes until they are cooked through and pink (or slightly opaque for the scallops).
Creating the Creamy Sauce
  1. Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate.
  2. Stir in the heavy cream and Italian seasoning, and let it bubble gently.
Combining Everything
  1. Add the cooked linguine to the skillet, tossing to coat the pasta thoroughly in the sauce.
  2. Season with salt and pepper to taste.
Garnish and Serve
  1. Plate your masterpiece, sprinkle with fresh parsley, and top with grated Parmesan cheese.

Notes

Feel free to swap the seafood for chicken or vegetables. Save pasta water for adjusting sauce consistency and make ahead by prepping seafood and sauce in advance.