Seafood Linguine Recipe

Inspired by Mid-Town Station Kitchen + Drink

Time30m

Serves4

prawns, mussels, salmon, lemon dill olive oil, zucchini, tomatoes, feta, linguine pasta

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Frequently paired with

The best thing to pair and share with SEAFOOD LINGUINE

Selected to pour

Santa Margherita Pinot Grigio, Alto Adige, Italy

crisp · bright acidity · light-bodied

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Ingredients

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Main Ingredients

10.6 oz (300 g) Linguine pasta

7.05 oz (200 g) Prawns, peeled and deveined

7.05 oz (200 g) Mussels, cleaned

7.05 oz (200 g) Salmon fillet, diced

1 medium Zucchini, sliced

7.05 oz (200 g) Cherry tomatoes, halved

3 1/2 oz (100 g) Feta cheese, crumbled

3 tbs olive oil

2 tbs ReaLemon lemon juice

2 tbs Fresh dill, chopped

3 cloves Garlic, minced

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

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.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add zucchini and cherry tomatoes, and sauté for another 3-4 minutes until the vegetables are tender.

Add Seafood

Add the prawns and salmon to the skillet and cook for 3-4 minutes until the prawns turn pink. Then, add the mussels and cover the skillet. Cook for an additional 4-5 minutes until the mussels have opened.

Combine and Serve

Add the cooked linguine to the skillet along with lemon juice, fresh dill, salt, and black pepper. Toss everything together until well combined. Serve hot, topped with crumbled feta cheese.