Seafood Linguine Recipe

Linguine: A type of pasta that is long, flat, and narrow, perfect for holding the sauce and seafood.

Shrimp: Peeled and deveined, these add a sweet and briny flavor to the dish.

Scallops: Tender and succulent, they provide a rich, buttery taste.

Garlic: Minced, it adds a pungent and aromatic flavor.

Cherry tomatoes: Halved, they bring a burst of sweetness and color.

White wine: Adds depth and a slight acidity to the sauce.

Olive oil: Used for cooking the garlic and seafood, it adds a fruity and rich base.

Parsley: Fresh and chopped, it provides a bright, herbaceous finish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and complexity.

When cooking linguine, make sure to use a large pot with plenty of salted water. This allows the pasta to move freely and cook evenly. For the seafood, ensure the shrimp and scallops are patted dry before adding them to the skillet. This helps achieve a nice sear and prevents them from steaming. When adding the white wine, let it reduce slightly to concentrate the flavors without overpowering the dish. Finally, toss the cooked linguine in the seafood mixture while it’s still hot to help the pasta absorb the flavors.

• uncooked linguine - Substitute with spaghetti: Spaghetti has a similar texture and cooking time, making it a good alternative.

• peeled and deveined shrimp - Substitute with chicken breast: For those who don't eat seafood, chicken breast provides a similar protein content and can be cut into bite-sized pieces.

• scallops - Substitute with firm tofu: Firm tofu can mimic the texture of scallops and is a great vegetarian option.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use about ¼ teaspoon per clove.

• halved cherry tomatoes - Substitute with diced roma tomatoes: Roma tomatoes are less sweet but can still provide the necessary acidity and texture.

• white wine - Substitute with chicken broth: Chicken broth can add depth of flavor without the alcohol content.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, vibrant flavor that can complement the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and complexity to the dish.

• Allow the seafood linguine to cool to room temperature before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the linguine to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• If storing in the refrigerator, keep the container in the coldest part, usually the back. The seafood linguine will stay fresh for up to 2-3 days.
• For freezing, place the cooled linguine in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When ready to reheat, thaw the frozen seafood linguine in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the linguine in a skillet over medium heat. Add a splash of olive oil or a bit of white wine to revive the sauce and prevent sticking.
• Stir gently to ensure even heating and avoid overcooking the shrimp and scallops.
• If using a microwave, place the linguine in a microwave-safe dish, cover loosely, and heat in short intervals, stirring in between to ensure even heating.
• Garnish with fresh parsley before serving to add a burst of freshness and color.

• Stovetop Method

  1. Place a skillet over medium heat and add a splash of olive oil or a small knob of butter.
  2. Add the leftover seafood linguine to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the shrimp and scallops are warmed through.
  4. If the pasta seems dry, add a tablespoon of white wine or a bit of chicken broth to moisten it.

• Microwave Method

  1. Place the seafood linguine in a microwave-safe dish.
  2. Add a splash of olive oil or a bit of white wine to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the shrimp and scallops are heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the seafood linguine in an oven-safe dish.
  3. Drizzle with a bit of olive oil or white wine to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the shrimp and scallops are warmed through.
  6. Stir halfway through the reheating process to ensure even heating.

• Steaming Method

  1. Place the seafood linguine in a heatproof dish that fits into your steamer basket.
  2. Add a splash of white wine or chicken broth to the pasta.
  3. Cover and steam over boiling water for about 5-7 minutes, or until the shrimp and scallops are heated through.
  4. Stir occasionally to ensure even heating.

• Large pot: Used to cook the linguine in salted boiling water until al dente.

• Skillet: Used to heat the olive oil and cook the garlic, shrimp, and scallops.

• Colander: Used to drain the cooked linguine.

• Wooden spoon: Used to stir the garlic, seafood, and other ingredients in the skillet.

• Chef's knife: Used to mince the garlic and chop the fresh parsley.

• Cutting board: Used as a surface for mincing garlic and chopping parsley.

• Measuring cups: Used to measure the white wine and olive oil.

• Tongs: Used to toss the cooked linguine with the seafood mixture.

• Serving bowl: Used to serve the finished seafood linguine.

Prep ingredients ahead: Chop garlic, halve cherry tomatoes, and clean shrimp and scallops in advance.

Use one pot: Cook linguine first, then use the same pot for the seafood mixture to save on cleanup time.

Quick sauce: Use white wine and olive oil for a fast, flavorful sauce without the need for lengthy simmering.

Garnish last minute: Chop fresh parsley while the seafood cooks to save time and ensure freshness.