Linguine pasta tossed with fresh shrimp, sea scallops and lump crab meat in a creamy white wine alfredo sauce.
When my husband and I first got married back in 1995, I had seen this recipe for Seafood Linguine in a cookbook and made it for him and his family for dinner one night.
I on the other hand, made a similar version with chicken for myself since I don't eat or like seafood. This recipe used to be one of their favorites and became a recipe I made quite often when we gathered for family dinners and special ocassions.
However, it is on the heavy side so I haven't made this recipe in quite some time. Now that our girls are older and LOVE seafood, I resurrected this Seafood Linguine recipe from the archives and low and behold it was still a hit.
They loved the combination of shrimp, scallops and crab meat tossed with linguine; though our oldest would have preferred this recipe without the cream. Next time!
Equipment
- large pot (or pasta pot)
- colander
- large skillet
- pasta serving bowl
Ingredients Needed
For this recipe you'll need the following ingredients:
- linguine pasta
- 21/25 raw shrimp; peeled and deveined
- raw baby scallops
- fresh lump crabmeat
- extra virgin olive oil
- chopped red onion
- minced garlic
- all purpose flour
- white wine
- heavy cream
- grated pecorino romano cheese
- ground coriander
- parsley
- kosher salt
- black pepper
I highly recommend using fresh seafood in this recipe as sometimes the frozen can taste and smell fishy. If you don't mind that, you can use frozen, defrosted shrimp and scallops or use imitation crabmeat.
How do you make Seafood Linguine?
Start by filling a large pot or pasta pot with water and a dash of salt; then bring to a boil over high heat.
When the water comes to a rolling boil, add the linguine and cook 9-13 minutes until al dente; then drain and place the linguine back into the pot.
While the pasta is cooking, heat the oil in a large skillet over medium high heat; then add the onions. Saute for 1-2 minutes; then add the garlic and cook for another 30 seconds.
Next, add the flour, mix; then add the wine, heavy cream, grated cheese, coriander, parsley, salt and pepper
Add the shrimp, scallops and crabmeat; then cook over medium heat for 5-7 minutes until the seafood is cooked through. The shrimp will turn pink; the scallops and crabmeat will turn white.
Pour the seafood mixture over the cooked linguine, toss to coat; then add to a pasta serving bowl. Garnish with chopped parsley or extra grated cheese. Serve immediately.
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Seafood Linguine
Equipment
- Large Pot (or pasta pot)
Ingredients
- 1 pound linguine pasta
- 2 dozen jumbo raw shrimp (peeled and deveined)
- 8 ounces raw baby scallops
- 8 ounces fresh lump crabmeat
- 3 tablespoons extra virgin olive oil
- ½ cup chopped red onion
- 3 tablespoons minced garlic
- 2 tablespoons all purpose flour
- 1 ½ cups heavy cream
- ½ cup white wine
- ¼ cup grated pecorino romano cheese
- ½ tablespoon parsley
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Start by filling a large pot or pasta pot with water and a dash of salt; then bring to a boil over high heat. When the water comes to a rolling boil, add the linguine and cook 9-13 minutes until al dente; then drain and place the linguine back into the pot.
- While the pasta is cooking, heat the oil in a large skillet over medium high heat; then add the onions. Saute for 1-2 minutes; then add the garlic and cook for another 30 seconds.
- Next, add the flour, mix; then add the wine, heavy cream, grated cheese, coriander, parsley, salt and pepper
- Add the shrimp, scallops and crabmeat; then cook over medium heat for 5-7 minutes until the seafood is cooked through. (The shrimp will turn pink; the scallops and crabmeat will turn white).
- Pour the seafood mixture over the cooked linguine, toss to coat; then add to a pasta serving bowl. Garnish with chopped parsley or extra grated cheese. Serve immediately.
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