|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 prepare any night of the week 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 lobster for this linguine with seafood.
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 package directions
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.
If you want to spice this up a little bit, add a pinch or two of crushed red pepper flakes to the sauce.
Recipe Variations and Substitutions
You can vary the seafood you use in this dish really easily based on availability and preference. Crab, shrimp, or a can of lobster meat is great, but any combination of these ingredients will work. You can also double up on one ingredient versus another if you have preferences or aversions to consider.
Storage and Freezing
Leftovers of this seafood and pasta dish will keep in the refrigerator in an airtight sealed container for a couple of days. 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.
Do you put Parmesan on seafood pasta?
It's not necessarily customary to put Parmesan on a seafood dish such as this because it's believed that the cheese can overpower the flavors. That being said, taste is entirely personal and subjective so if you like it, go for it.