|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 13mg||64%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The ingredients that come together in this seafood linguine recipe make for a classic dish that you can make any night of the week, or even on the weekend for a seafood-loving crowd. It takes elements that are similar to the seafood dish cioppino but serves it over pasta rather than as a stew.
Lanie's seafood mixture includes a combination of shrimp, scallops, crab, and/or chunks of lobster. Good quality imitation crab may be used as well, and you can skip the lobster and double up on other ingredients if your budget doesn't permit it.
Chopped tomatoes, garlic, dry white wine, and fresh parsley make up the sauce. Toss the seafood sauce with linguine or similar pasta, such as spaghetti or angel hair.
4 ounces (1/2 cup) unsalted butter
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 cup dry white wine
1 (28-ounce) can chopped tomatoes
1 teaspoon rosemary
1 teaspoon oregano
Salt, to taste
Freshly ground black pepper, to taste
2 to 3 pounds cooked or raw shrimp, or crab, lobster, scallops, or combination
1/2 cup chopped fresh parsley
1 pound linguine, cooked according to the package
Gather the ingredients.
In a large skillet, heat butter and oil. Cook the onion and garlic until translucent, stirring frequently.
Add the wine and cook until liquid has evaporated and vegetables are golden.
Reduce the heat and add tomatoes, rosemary, oregano, salt, and pepper.
Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce).
Serve the sauce over hot cooked pasta. Enjoy.
How to Store Easy Seafood Linguine
Leftovers of this seafood and pasta dish will keep in the refrigerator if it's stored in an airtight sealed container. Reheat over medium-low heat in a saucepan, adding a little more tomato sauce or water if needed to keep the pasta from sticking to the pan.
Freezing is not recommended for this dish. Pasta such as linguine can be frozen, but you'd have to cook it just to al dente so that when you reheat it, it won't become mushy. Seafood doesn't typically freeze and reheat well without becoming rubbery or overcooked. That being said, you could freeze the sauce and add fresh seafood to it upon reheating if you like.