Linguine Capesante Con Gamberi Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add linguine and cook until just shy of al dente according to package instructions (usually 9–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a drizzle (about 1 teaspoon) of olive oil to prevent sticking.

Prepare scallops and prawns

Pat scallops and prawns very dry with paper towels. Season both sides of scallops and prawns with 3/4 teaspoon of the fine sea salt and half of the black pepper. Lightly dust scallops with the 2 teaspoons of flour (this promotes a golden crust).

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl. Place scallops in the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip scallops and sear the other side 45–60 seconds until just cooked through. Transfer scallops to a plate and tent loosely with foil to keep warm.

Cook prawns

In the same skillet, add another 1 tablespoon olive oil. Add prawns in a single layer and cook 1.5–2 minutes per side until pink and opaque and slightly caramelized. During the last 30 seconds, add 1 tablespoon butter and spoon melted butter over prawns. Transfer prawns to the plate with scallops. If pan bits are too dark, wipe pan lightly with a paper towel leaving fond for flavor.

Reduce heat to medium. Add remaining 1 tablespoon butter and the minced shallot to the skillet; sauté 1–2 minutes until softened and translucent but not browned. Add minced garlic and sauté 30 seconds until fragrant. Pour in 1 tablespoon dry white wine to deglaze the pan, scraping up browned bits; simmer 1 minute to reduce slightly.

Add the baby spinach (in batches if needed) and toss until wilted, about 1–2 minutes. Sprinkle in remaining 1/4 teaspoon salt and remaining black pepper. Stir in the reserved 1 cup pasta water a little at a time — you may not need the entire cup; add enough (about 1/2 cup) to create a silky sauce.

Stir in 2 tablespoons heavy cream (optional) and 1 tablespoon lemon juice; simmer 30–45 seconds to combine. If sauce feels thin, simmer briefly to reduce; if too thick, add more pasta water by tablespoons.

Add drained linguine to the skillet with the sauce and spinach. Toss vigorously with tongs for 1 minute to coat the pasta, adding reserved pasta water as needed to create an emulsion that clings to the noodles (about 2–4 tablespoons).

Return seared scallops and prawns to the pan, nestling them into the linguine and warming them for 30–60 seconds. Stir in 3 tablespoons grated Parmigiano-Reggiano and 1 teaspoon lemon zest; toss gently to combine. Taste and adjust seasoning with additional salt, pepper, or lemon juice to preference.

Divide linguine, scallops, and prawns among 4 warm plates. Sprinkle each portion with chopped parsley and a light pinch of crushed red pepper flakes if using. Serve immediately with extra grated cheese and lemon wedges on the side.