Seafood Pasta Recipe

Boil pasta

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz linguine and cook uncovered until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, keeping it warm.

While the pasta cooks, pat 12 oz shrimp, 8 oz calamari, and 6 oz bay scallops dry with paper towels. Toss with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper.

Heat a large skillet over medium-high heat until hot. Add the seasoned seafood in a single layer (work in two batches if needed). Sear shrimp and scallops about 1–2 minutes per side until just opaque and golden; cook calamari 30–60 seconds per side until firm—avoid overcooking. Transfer cooked seafood to a plate and set aside.

In the same large skillet, reduce heat to medium and add 2 tablespoons extra-virgin olive oil and 1 tablespoon butter. Add the finely minced shallot and cook 1–2 minutes until translucent.

Add 3 minced garlic cloves and 1 teaspoon red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Carefully add 1 cup dry white wine to deglaze the pan, scraping up browned bits. Increase heat to medium-high and simmer until the wine is reduced by about half, about 3–4 minutes.

Add 1 cup chicken or seafood stock, 1 cup heavy cream, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Bring to a gentle simmer and let the sauce reduce and thicken slightly, about 4–6 minutes. Season with salt and freshly ground black pepper to taste.

If the sauce becomes too thick, add some reserved pasta cooking water, 1/4 cup at a time, until desired consistency is reached for coating pasta.

Return the cooked seafood to the skillet and gently stir to warm through and mingle with the sauce, about 1–2 minutes. Do not overcook.

Add the drained linguine to the skillet (or transfer everything to the pasta pot) and toss to coat evenly in the sauce. If needed, add reserved pasta water, up to 1/2 cup, to loosen the sauce and help it cling to the pasta.

Stir in 2 tablespoons chopped flat-leaf parsley and 1 cup grated Parmesan cheese until combined. Taste and adjust seasoning with salt, pepper, or a squeeze more lemon juice as desired.

Divide among 4 warm plates, drizzle each serving with about 1 teaspoon extra-virgin olive oil, and garnish with additional parsley and a light sprinkle of Parmesan if desired. Serve immediately.