Seafood Linguini With White Wine Sauce
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 1
- 3/4 teaspoon crushed red pepper flakes
- ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 teaspoon lemon zest
- 3 tablespoons garlic minced
- 1 lb shrimp peeled and deveined
- 1/2 lb bay scallop
- 1 lb linguine
- 1 1/2 cups white wine (sauvignon blanc)
- sea salt (tuscan seasoned)
- fresh parsley chopped, to garnish
- Carbohydrate 264.178282184913 g
- Cholesterol 1112.09220753924 mg
- Fat 66.7700562760603 g
- Fiber 2.2365000258692 g
- Protein 146.079898647407 g
- Saturated Fat 26.8205309566215 g
- Serving Size 1 1 Recipe (1222g)
- Sodium 1040.73672391383 mg
- Sugar 261.941782159044 g
- Trans Fat 8.58351221541358 g
- Calories 2262 calories
Cook linguini according to package directions. In a large skillet over medium heat, warm the olive oil. Add garlic and crushed red pepper and cook for a couple minutes until fragrant. Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp. Add the white wine and bring to a boil. Reduce heat and simmer for another 3-5 minutes until wine reduces. Add scallops, remaining 1 tbsp of butter and lemon zest. Cook sea scallops for another couple minutes until just warmed through. Season with salt and pepper to taste. When pasta is cooked , drain and add to a large serving bowl. Top linguini with the seafood and white wine and sprinkle with the chopped parsley. I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
