Description
Seafood Pasta with White Wine Garlic Butter Sauce is a restaurant-style dish featuring tender shrimp, scallops, and mussels tossed with linguine in a silky garlic butter and white wine sauce.
Ingredients
- 1 pound fresh mussels
- Water, for soaking
- 1/3 cup all-purpose flour
- 12 ounces whole wheat linguine or spaghetti
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 8 ounces sea scallops, patted dry
- 8 ounces large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1 shallot, finely minced
- 4 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 teaspoons Old Bay seasoning
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup chopped fresh parsley, plus more for garnish
Instructions
- Soak mussels in cool water with flour for 30 minutes. Drain, scrub shells, remove beards, and discard any open or damaged mussels.
- Cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat 2 tablespoons butter and olive oil over medium heat. Sear scallops 1 1/2 minutes per side. Move aside.
- Add shrimp, season with salt, and cook until pink and opaque. Remove scallops and shrimp to a plate.
- Add remaining butter and shallot to skillet. Cook 3 minutes until softened. Stir in garlic and red pepper flakes for 1 minute.
- Pour in white wine, oregano, basil, and Old Bay. Bring to a boil.
- Add mussels, cover, and steam 5 minutes until opened. Discard any unopened mussels.
- Add cooked pasta, lemon juice, scallops, shrimp, and parsley to skillet.
- Toss with tongs, adding reserved pasta water as needed to loosen sauce. Garnish with parsley and serve immediately.
Notes
- Pat seafood dry for better searing.
- Do not overcook shrimp or scallops to avoid toughness.
- Discard any mussels that remain closed after steaming.
- Add pasta water gradually for desired sauce consistency.
- Best enjoyed fresh; freezing not recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 160 mg
