Seafood Pasta

An elegant white plate filled with golden linguine topped with perfectly seared shrimp, scallops, and opened mussels, garnished with fresh green parsley and a lemon wedge, set on a marble countertop with a glass of white wine nearby

25 minutes

4 servings

Medium

PescatarianDairy-Free

Ingredients

1 lb linguine pasta

1/2 lb large shrimp, peeled and deveined

1/2 lb sea scallops

1/4 lb mussels, cleaned

4 cloves garlic, minced

1/2 cup dry white wine

1/4 cup olive oil

1/4 cup fresh parsley, chopped

2 tbsp lemon juice

Salt and pepper to taste

Red pepper flakes to taste

Nutrition Facts

Per 4 servings

Calories520 kcal

Protein35 g

Carbohydrates58 g

Fat15 g

Fiber3 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Cook the Pasta

Bring a large pot of salted water to boil. Add linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Pro Tip:

Salt the pasta water generously - it should taste like the sea to complement the seafood

Prepare the Seafood

Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add scallops and cook for 2 minutes per side until golden. Add shrimp and cook for 1-2 minutes per side until pink.

Pro Tip:

Don't overcook the seafood - it will continue cooking when combined with the pasta

Add Wine and Mussels

Add mussels to the skillet and pour in white wine. Cover and cook for 3-4 minutes until mussels open. Discard any mussels that don't open. Season with salt, pepper, and red pepper flakes.

Pro Tip:

The wine will deglaze the pan and create a flavorful sauce base

Combine and Finish

Add drained pasta to the skillet with seafood. Toss gently, adding pasta water as needed to create a light sauce. Remove from heat, add lemon juice and chopped parsley. Serve immediately with lemon wedges.

Pro Tip:

The starchy pasta water helps bind everything together and creates a silky coating