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Creamy Garlic White Wine Seafood Linguine

Close-up of creamy seafood pasta topped with seared scallops, shrimp, and crab meat.
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Prepare an elegant, restaurant-quality creamy seafood pasta featuring shrimp, scallops, and crab in a rich white wine garlic sauce.

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, drained
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 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. Set the pasta aside.
  2. Season the shrimp and scallops lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp and scallops. Cook for 2-3 minutes per side until pink and opaque. Remove the seafood from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the chopped shallot and cook until softened, about 2 minutes. Add the minced garlic and red pepper flakes (if using); cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
  6. Reduce the heat to low. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
  7. Stir in the grated Parmesan cheese until the sauce is smooth. Taste and adjust seasoning with salt and pepper.
  8. Add the cooked linguine, shrimp, scallops, and crab meat to the skillet. Toss everything gently to coat evenly with the sauce.
  9. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  10. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the best flavor, use fresh, high-quality seafood.
  • If you prefer a richer sauce, substitute half of the heavy cream with cream cheese.
  • You can substitute linguine with fettuccine or spaghetti.

Nutrition

Find it online: https://recipesfleet.com/creamy-seafood-pasta/