Main Dishescarriesexperimentalkitchen
Seafood Linguine
Linguine pasta tossed with fresh seafood like shrimp, sea scallops and lump crab meat in a creamy white wine alfredo sauce.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- bowl
📝 Preparation Steps
1
Start by filling a large pot or pasta pot with water and a dash of salt; then bring to a boil over high heat. When the water comes to a rolling boil, add the linguine and cook ⏱️ 9-13 minutes until al dente; then drain and place the linguine back into the pot.
2
While the pasta is cooking, heat the oil in a large skillet over medium high heat; then add the onions. Saute for ⏱️ 1-2 minutes; then add the garlic and cook for another ⏱️ 30 seconds.
minced garlic3 tablespoons
3
Next, add the flour, mix; then add the wine, heavy cream, grated cheese, coriander, parsley, salt and pepper
4
Add the shrimp, scallops and crabmeat; then cook over medium heat for ⏱️ 5-7 minutes until the seafood is cooked through. (The shrimp will turn pink; the scallops and crabmeat will turn white).
5
Pour the seafood mixture over the cooked linguine, toss to coat; then add to a pasta serving bowl. Garnish with chopped parsley or extra grated cheese. Serve immediately.
Nutrition Facts
calories
657 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
734 mg
protein Content
25 g
trans Fat Content
0.002 g
cholesterol Content
97 mg
carbohydrate Content
65 g
saturated Fat Content
16 g
unsaturated Fat Content
13 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...