Seafood Linguine Recipe

Bring a large pot of water to a vigorous boil. Add 1 tbs coarse salt. Add 12 oz linguine and cook according to package until just shy of al dente (about 9 minutes depending on brand). Reserve 1 cup pasta cooking water before draining. Do not overcook; pasta will finish in the sauce.

Pat shrimp and scallops dry with paper towels. Season both lightly with 1 tsp salt and 1 tsp freshly ground black pepper.

Heat a large heavy skillet (12-inch) over medium-high heat. Add 1 tbs olive oil. When hot, add scallops in a single layer and sear 30–45 seconds per side until opaque and just cooked. Transfer to a plate and keep warm. Add another 1 tbs olive oil if needed and quickly sauté shrimp 45–60 seconds per side until pink and opaque. Transfer shrimp to the same plate. Do not overcook; seafood will briefly reheat in the sauce.

Sweat aromatics

Reduce heat to medium. In the same skillet, add 1 tbs olive oil and 1 tbs unsalted butter. Add 1/2 cup finely diced yellow onion and cook, stirring, until translucent, about 4–5 minutes. Add 3 cloves minced garlic and the finely chopped fresh red chili (or 1 tsp red pepper flakes) and cook 30–45 seconds until fragrant.

Build sauce

Add 1 tbs tomato paste and stir, cooking 1 minute to deepen flavor. Pour in 1 tbs dry white wine and scrape up any browned bits from the pan. Add the 14 oz can of lightly smoked crushed tomatoes and stir to combine.

Season and simmer

Stir in 1 tbs rinsed capers, 1 tbs fresh lemon juice, 1/2 cup chiffonaded fresh basil, 1/4 tsp sugar (optional), 3/4 tsp salt and 1/2 tsp black pepper, plus 1/2 tsp crushed red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes to meld flavors and slightly reduce. Taste and adjust seasoning.

Increase heat to medium. Add the reserved linguine directly to the skillet with the sauce (or add sauce to a large bowl with pasta if skillet is too small). Add 1 cup reserved pasta water gradually as needed to loosen the sauce and help it cling to the pasta. Toss to combine for 1–2 minutes.

Return the seared scallops and shrimp to the pan and gently toss to warm through, 1–2 minutes. Stir in 1 tbs cold cubed butter and 1 tsp extra-virgin olive oil to gloss the sauce. If the sauce seems tight, add more pasta water 1–2 tbs at a time until desired consistency is reached.

Taste and adjust: add more salt, pepper, or lemon juice as desired. Stir in 2 tbs grated Parmesan or Pecorino if using for a richer finish.

Divide the linguine and seafood between 2 warmed plates. Top with torn basil leaves, a light sprinkle of lemon zest, and an optional extra drizzle of olive oil. Serve immediately with lemon wedges on the side.