Restaurants›Bâton Rouge Grillhouse & Bar›Seafood Linguine Recipe

Seafood Linguine Recipe

Inspired by Bâton Rouge Grillhouse & Bar
Time30m
Serves4

Sautéed black tiger shrimp and North Atlantic scallops served on a bed of linguine coated in white wine rosé sauce.

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Ingredients

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Seafood Linguine Ingredients

Method

Cooking Instructions

1

Cook the Linguine

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

2

Sauté the Seafood

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant. Add the black tiger shrimp and scallops. Cook for about 3-4 minutes, stirring occasionally, until the shrimp are pink and the scallops are opaque. Remove the seafood from the skillet and set aside.

3

Prepare the Sauce

In the same skillet, add white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and tomato paste, mixing well. Season with salt and black pepper. Let the sauce simmer for another 3-4 minutes until it thickens slightly.

4

Combine and Serve

Add the cooked linguine and sautéed seafood back to the skillet with the sauce. Toss gently to combine and heat through. Garnish with fresh parsley before serving.