Fish Friday

Seafood Linguine

June 13, 2019 /

This is hands down one of my favorite dishes to make..seafood,pasta,heavy whipping cream, and Parmesan cheese!!! This is one of those dishes that your family will always request on special occasions and quite frankly way cheaper to make at home than overpriced restaurant versions. Dishes like this always remind me of family, mainly my sister Jillian because I know she loves these kind of dishes (not to mention the loaf of french bread with olive oil and balsamic and lets not forget a bottle of wine, hey don’t judge…go big or go home!) The ultimate comfort food! (Another disclaimer that I’d like to add….when I am plating I always throw a few more scallops on my plate than everyone else because their my FAVORITE!) This dish is a crowd pleaser, I wouldn’t rely on a lot of leftovers……seconds are usually inevitable. I like to use shrimp and scallops but feel free to add your favorite seafood combinations.

Ingredients:

  • 1 1/2 #’s of jumbo sea scallops
  • 1 # of medium deveined peeled shrimp
  • 1/2 of a white onion diced
  • 4 cloves of garlic minced
  • 1/2 cup of white wine
  • 2 cups of heavy whipping cream
  • 16 oz. package of linguine
  • 1 cup of Parmesan or Asiago cheese plus more for topping pasta
  • 3 tbs of olive oil
  • 1 tbs. of butter
  • 1 tbs. of flour
  • salt and pepper
  • 2 tbs. of chopped fresh parsley plus extra for topping off pasta
  • 1 tbs of fresh basil

Directions:

Begin by bringing a large pot of salted water to boil and add noodles to package instructions.

Before searing scallops please make sure scallops are patted dry before adding them to pan, this will ensure a caramelized scallop. In a large sauce pan over medium high heat add 1 tbs of olive oil and one tbs of butter to pan. When butter is bubbling add scallops to pan and sprinkle salt and pepper on them. When scallops are brown on the bottom flip scallop over and brown other side. Scrape up any brown bits as this will really add to your pasta dish. Turn off heat and set pan aside until later.

In a large sauce pan add 2 tbs of olive oil to pan on med-high heat. Add onion and garlic, saute until soft. Add one tbs of flour to onions and whisk to incorporate. Add wine while whisking constantly to avoid lumps, let wine reduce by 1/2 turn heat down and add heavy whipping cream. Simmer for 5 minutes, add parsley, basil, and 1 cup of cheese. Whisk until fully incorporated. Add shrimp and simmer for about 5 minutes…add scallops (and any pan juices)  and simmer for 3 more minutes or until shrimp is cooked through.

Drain pasta and add 3/4 of the pasta to your sauce pan and coat pasta thoroughly. If sauce is to thin add more pasta, if not you have plain noodles for the picky 3 year old!! Top with fresh Parmesan and parsley.

I hope you enjoy this dish as much as I do!

 

XOXOXO Jessi