In a Lemon Butter Wine Sauce with Garlic Tossed with Linguine

Bring 6 cups of water to a rolling boil in a large pot. Stir in 1 tbsp salt. Add 12 oz linguine and cook uncovered according to package directions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Keep warm.

Cook linguine

Pat 1 lb shrimp or scallops very dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.

Season seafood

Heat a large (12-inch) skillet over medium-high heat and add 1 tbsp olive oil and 1 tbsp butter. When the fat is hot and shimmering, add the seafood in a single layer (do not overcrowd — work in two batches if needed). For shrimp: cook about 1.5–2 minutes per side until opaque and just curled; for scallops: sear 1.5–2 minutes per side until a golden crust forms and centers are opaque. Remove seafood to a plate and tent loosely with foil.

Sear seafood

In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil and 3 tbsp butter. Add 1 tbsp minced shallot and 4 cloves minced garlic. Sauté gently for 30–45 seconds until fragrant and softened but not browned.

Sauté aromatics

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly.

Deglaze with wine

Add 1 cup low-sodium chicken or seafood stock, 3 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp red pepper flakes. Simmer gently for 3–4 minutes until the sauce reduces by roughly one-third and flavors concentrate.

Build the sauce

Reduce heat to low. Whisk in the remaining 2 tbsp butter, one tablespoon at a time, to create a glossy emulsion. Stir in half of the chopped parsley (about 1/2 cup). Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Finish with butter and herbs

Return the drained linguine to the large pot or to the skillet with the sauce (if skillet is large enough). Add the reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce (use up to 1/2 cup). Toss the pasta in the sauce over low heat for 1–2 minutes so it absorbs flavor.

Toss pasta with sauce

Add the seared shrimp or scallops back to the pan and gently toss to combine, warming them through for 30–60 seconds. Do not overcook.

Add seafood

Divide the linguine and seafood among 4 plates. Spoon extra sauce over each portion. Sprinkle with the remaining chopped parsley and lemon zest. Offer grated Parmesan and lemon wedges at the table, and a final crack of black pepper.

Plate and garnish

linguine

water

salt (for pasta water)

large shrimp, peeled and deveined (or sea scallops, patted dry)

salt (for seasoning seafood)

black pepper (freshly ground)

unsalted butter

extra-virgin olive oil

garlic, finely minced

shallot, finely minced

dry white wine (eg. Sauvignon Blanc)

fresh lemon juice

lemon zest

low-sodium chicken or seafood stock

red pepper flakes

fresh flat-leaf parsley, chopped

salt (to taste)

black pepper (to taste)

grated Parmesan (optional)

extra lemon wedges

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