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Restaurant-Quality Creamy Garlic White Wine Seafood Linguine

Close-up of creamy seafood pasta topped with four golden-brown seared scallops and fresh parsley.
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Create an elegant, rich seafood pasta dish at home featuring shrimp and scallops in a creamy white wine garlic sauce. This recipe delivers restaurant-style flavor with simple steps.

Ingredients

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  • 1 pound linguine pasta
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces sea scallops
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

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. Pat the shrimp and scallops dry with paper towels. Season lightly with salt and pepper.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and sear for 1-2 minutes per side until pink. Remove the shrimp and set aside.
  4. Add the scallops to the same skillet. Sear for 1-2 minutes per side until golden brown. Remove the scallops and set aside with the shrimp.
  5. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  6. Pour in the white wine. Let it simmer and reduce by half, scraping up any browned bits from the bottom of the pan. This takes about 2-3 minutes.
  7. Pour in the heavy cream. Bring the sauce to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens.
  8. Stir in the Parmesan cheese until the sauce is smooth. Add the lemon juice, salt, and pepper. Taste and adjust seasoning.
  9. Add the cooked linguine to the skillet. Toss to coat the pasta thoroughly in the sauce. If the sauce is too thick, add the reserved pasta water, a splash at a time, until you reach your desired consistency.
  10. Return the shrimp and scallops to the skillet. Toss gently for 1 minute to reheat the seafood.
  11. Serve immediately. Top each serving with fresh chopped parsley and extra grated Parmesan cheese.

Notes

  • For a richer sauce, substitute half of the heavy cream with cream cheese.
  • If you prefer a slight kick, add 1/2 teaspoon of red pepper flakes when sautéing the garlic.
  • You can substitute the shrimp and scallops with crab meat or mussels for variation.

Nutrition

Find it online: https://cookerycommand.com/seafood-pasta-creamy-garlic-white-wine-recipe/