Description
Rich and flavorful Creamy Seafood Linguine with shrimp, scallops, mussels, and clams in a luscious Parmesan cream sauce. Restaurant-quality, easily made at home!
Ingredients
Scale
- 1 pound linguine pasta
- 1 pound mixed seafood (shrimp, scallops, mussels, clams), thawed if frozen
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 lemon, zested and juiced
Instructions
- Prepare Seafood: Pat shrimp, scallops, mussels, and clams dry with paper towels. Peel and devein shrimp (leaving tails on is optional). Remove tough side muscle from scallops. Scrub mussels and clams, discarding any that are open and don’t close when tapped.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining. Drain pasta and set aside (do not rinse).
- Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic and chopped shallot and sauté for 1-2 minutes, until fragrant.
- Deglaze with Wine: Pour in white wine and simmer for 2-3 minutes, allowing alcohol to evaporate.
- Add Stock: Pour in seafood (or chicken) stock and bring to a simmer.
- Cook Shrimp and Scallops: Add shrimp and scallops to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
- Steam Mussels and Clams: Add mussels and clams to the skillet, cover, and cook for 5-7 minutes, until they open. Discard any that do not open.
- Create Creamy Sauce: Stir in heavy cream, Parmesan cheese, lemon zest, lemon juice, red pepper flakes (if using), and butter. Simmer for 2-3 minutes, until thickened slightly.
- Season: Season the sauce with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add cooked linguine to the skillet with the creamy seafood sauce. Toss to coat.
- Add Seafood: Gently fold in the cooked shrimp, scallops, mussels, and clams.
- Adjust Consistency: If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- Incorporate Parsley: Stir in chopped fresh parsley.
- Serve: Divide pasta among serving bowls. Garnish with extra grated Parmesan cheese and fresh parsley. Serve immediately.
Notes
- Patting the seafood dry is crucial for a good sear.
- Reserving pasta water is key to creating a creamy, emulsified sauce.
- Be careful not to overcook the seafood, especially the shrimp and scallops.
- Discard any mussels or clams that do not open during cooking.
- Adjust the amount of red pepper flakes to your preference.
- Serve immediately for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes