Seafood Linguine Recipe
Make Seafood Linguine Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & cooking
Seafood
Sauce
Finishing & garnish
Method
Pasta & cooking
- 1
Bring water to a boil
Pour 4 L of water into a large pot, add 2 tablespoons coarse salt and bring to a rolling boil over high heat.
- 2
Cook linguine
Add 400 g linguine to the boiling water and cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Seafood
- 3
Prepare seafood
Pat shrimp, calamari and scallops dry with paper towels. Toss lightly with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. This prevents excess moisture and promotes even searing.
- 4
Sear seafood
Heat a large skillet or sauté pan over medium-high heat until hot. Add the oiled seafood in a single layer (work in two batches if necessary). Sear shrimp for 1–1.5 minutes per side until pink and opaque; sear scallops ~1 minute per side until just set; calamari should take 45–60 seconds per side — do not overcook. Remove seafood to a plate and tent loosely with foil to keep warm. Reserve pan juices.
Sauce
- 5
Sweat aromatics
Reduce heat to medium. In the same skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Add 4 sliced garlic cloves and 1 large finely chopped shallot. Cook, stirring, until fragrant and translucent, about 2–3 minutes, taking care not to brown the garlic.
- 6
Deglaze with wine
Add 120 ml dry white wine to the pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer 2–3 minutes until the wine reduces by about half.
- 7
Add tomatoes and stock
Stir in 200 g halved cherry tomatoes, 150 ml fish or seafood stock, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 4–5 minutes until tomatoes soften and flavors meld.
- 8
Finish sauce
Reduce heat to low. Stir in 1 tablespoon lemon juice and 1 cup reserved pasta water a splash at a time to achieve a silky sauce (you may not need the full cup). Add the cooked seafood back into the pan and warm through for 1–2 minutes—do not overcook. If sauce looks thin, simmer 1–2 minutes; if too thick, add a little more reserved pasta water.
Combine & finish
- 9
Toss pasta with sauce
Add drained linguine to the skillet. Toss vigorously with tongs or two forks for 1–2 minutes so the pasta absorbs the sauce and everything is evenly coated. Add 1 teaspoon extra virgin olive oil, 3 tablespoons chopped parsley and 1 teaspoon lemon zest; toss again. Adjust seasoning with additional salt and pepper to taste.
- 10
Plate and garnish
Divide linguine and seafood among 4 plates. Sprinkle with 30 g grated Parmesan if using and an extra drizzle of olive oil. Garnish with additional chopped parsley and a little lemon zest. Serve immediately.