Seafood Linguine Recipe

Inspired by Joe Fortes

Time30m

Serves4

Jumbo prawns, seared scallops, mushrooms, peas, white wine cream sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

1 1/8 lb (500 g) jumbo prawns

10.6 oz (300 g) Scallops

Pasta

10.6 oz (300 g) Linguine

Vegetables

7.05 oz (200 g) Mushrooms, sliced

3 1/2 oz (100 g) peas, frozen

Sauce

5/8 cup (150 ml) White wine

7/8 cup (200 ml) Heavy cream

2 tbs olive oil

3 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs parsley, chopped

Method

Cooking Pasta

Cook the Linguine

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.

Preparing the Seafood and Sauce

Sear the Seafood

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add scallops and prawns; cook for about 3-4 minutes until they are golden brown and cooked through. Remove from skillet and set aside.

Make the Sauce

In the same skillet, add sliced mushrooms and peas. Sauté for 3-4 minutes. Pour in white wine and let it reduce by half. Lower the heat and add heavy cream. Stir until combined and simmer for another 2-3 minutes.

Combine Everything

Add the cooked linguine to the skillet with the sauce. Toss to combine, then add the seared seafood back into the skillet. Season with salt and black pepper. Garnish with chopped parsley before serving.