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Restaurant-Quality Creamy Garlic & White Wine Seafood Linguine

A close-up of creamy seafood pasta featuring linguine, seared scallops, shrimp, and crab meat, garnished with parsley.
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Make this elegant seafood linguine at home. This recipe combines shrimp, scallops, and crab in a rich, creamy white wine and garlic sauce. It is a flavorful dish perfect for a special dinner.

Ingredients

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  • 1 pound linguine pasta
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces sea scallops
  • 4 ounces lump crab meat
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Season the shrimp and scallops lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and scallops and cook for 2-3 minutes per side until pink and cooked through. Remove the seafood from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream and let the sauce warm through for 2 minutes. Do not boil.
  7. Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  8. Add the drained linguine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until you reach your desired consistency.
  9. Gently fold in the cooked shrimp, scallops, and crab meat. Heat through for 1 minute.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a slight kick, add 1/4 teaspoon of red pepper flakes when sautéing the garlic.
  • If you do not have scallops, you can substitute them with mussels or clams.
  • This dish is excellent served with crusty bread to soak up the extra white wine seafood sauce.

Nutrition

Find it online: https://rosatasty.com/seafood-pasta-creamy-garlic-white-wine-linguine/