Seafood Linguine with White Wine Garlic Sauce

There’s nothing quite like a plate of Seafood Linguine with White Wine Garlic Sauce to make dinner feel like a luxurious seaside escape. This classic Italian-inspired pasta dish combines tender linguine with a medley of fresh seafood—shrimp, scallops, mussels, or calamari—tossed in a delicate white wine and garlic sauce that’s fragrant, buttery, and just a touch tangy. It’s a dish that balances indulgence and elegance without being overly complicated.

I love this recipe because it’s restaurant-quality but surprisingly easy to make at home. The combination of garlic, white wine, and fresh seafood creates a vibrant, aromatic flavor that feels sophisticated yet approachable. It’s also highly versatile, allowing you to use whatever seafood is fresh or on hand.

Why I Love This Recipe

• Fresh and flavorful: The seafood stays tender and succulent, while the garlic and white wine create a rich, aromatic sauce.
• Quick to prepare: Ready in under 40 minutes, making it suitable for weekday dinners or weekend celebrations.
• Customizable: Use your favorite seafood combination or seasonal catch.
• Elegant presentation: Feels like a restaurant meal without the fuss.
• Comforting yet light: Perfect balance of carbs, protein, and delicate flavors.

Why This Is a Must-Try Dish

• Fresh seafood meets delicate white wine sauce
• Elegant and impressive presentation
• Quick, easy, and adaptable recipe
• Ideal for date nights, family dinners, or brunch-for-dinner
• Brings the flavors of Italy to your kitchen

Recipe Overview

• Preparation Time: 10–15 minutes
• Cooking Time: 20 minutes
• Total Time: 30–35 minutes
• Servings: 4
• Calories: Approximately 450–500 per serving

Course: Main Course
Cuisine: Italian / Seafood

Ingredients

• 12 oz (340 g) linguine pasta
• 1 lb (450 g) mixed seafood (shrimp, scallops, mussels, calamari)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup cherry tomatoes, halved (optional)
• ½ teaspoon red pepper flakes (optional, for mild heat)
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Juice of ½ lemon
• Grated Parmesan cheese (optional, for serving)

Cooking Directions

The magic of this dish comes from combining perfectly cooked linguine with a flavorful, garlicky white wine sauce and tender seafood. The process is simple but requires attention to timing to ensure the seafood stays perfectly cooked.

Step-by-Step Preparation Method

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Prepare the Seafood

If using raw shrimp or scallops, pat them dry and season lightly with salt and pepper. Clean mussels or clams, discarding any that are open and won’t close when tapped.

Step 3: Sauté Garlic

In a large skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1–2 minutes until fragrant, but not browned.

Step 4: Deglaze with White Wine

Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to concentrate.

Step 5: Cook Seafood

Add shrimp, scallops, and mussels (or other seafood) to the skillet. Cover and cook for 3–5 minutes until shrimp turn pink, scallops are opaque, and mussels open. Discard any mussels that do not open.

Step 6: Add Butter and Tomatoes

Stir in butter and cherry tomatoes (if using) for richness and color. Adjust seasoning with salt and pepper.

Step 7: Combine with Linguine

Add cooked linguine to the pan, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.

Step 8: Finish with Fresh Herbs and Lemon

Remove from heat and stir in fresh parsley and a squeeze of lemon juice for brightness.

How to Serve

• Serve hot directly from the pan for a rustic presentation.
• Garnish with extra parsley, grated Parmesan, and lemon wedges.
• Pair with a crisp white wine, garlic bread, or a light salad.
• Ideal for dinner parties, family meals, or romantic date nights.

Recipe Tips

• Use fresh seafood whenever possible for best flavor.
• Do not overcook seafood; it should remain tender and juicy.
• Reserve pasta water to adjust sauce consistency.
• Fresh parsley and lemon juice brighten the flavors.
• Use a wide pan to toss pasta and seafood together evenly.

Variations

Spicy Seafood Linguine

Add extra red pepper flakes or a dash of chili oil to the sauce.

Creamy White Wine Sauce

Stir in ½ cup heavy cream or half-and-half with the butter for a richer, creamier sauce.

Vegetable Mix

Add spinach, asparagus, or zucchini for a light, vegetable-packed variation.

Shellfish-Only

Use only mussels, clams, or lobster for a shellfish-focused gourmet version.

Gluten-Free Pasta

Swap linguine for gluten-free pasta or zucchini noodles for a low-carb option.

Freezing and Storage Time

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Seafood is best fresh; reheating may slightly alter texture.
• Freezing: Not recommended for cooked seafood pasta as the texture may become rubbery. You can freeze leftover sauce separately for up to 1 month and combine with freshly cooked pasta later.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or pasta fork
• Measuring cups and spoons
• Knife and cutting board

Conclusion

Seafood Linguine with White Wine Garlic Sauce is a classic, elegant dish that combines the best of the sea with the comfort of pasta. It’s quick, flavorful, and impressive—perfect for date nights, family dinners, or special occasions. With tender seafood, al dente pasta, and a buttery, garlicky white wine sauce, it’s a dish that’s both indulgent and approachable. Once you try this recipe, it will become a go-to for when you want to bring a touch of Italian seaside magic into your kitchen.

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Seafood Linguine with White Wine Garlic Sauce

Author: Anna Williams Cuisine: Italian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4 Calories: 500 per serving

Description

There’s nothing quite like a plate of Seafood Linguine with White Wine Garlic Sauce to make dinner feel like a luxurious seaside escape. This classic Italian-inspired pasta dish combines tender linguine with a medley of fresh seafood—shrimp, scallops, mussels, or calamari—tossed in a delicate white wine and garlic sauce that’s fragrant, buttery, and just a touch tangy. It’s a dish that balances indulgence and elegance without being overly complicated.

Ingredients

Scale

1/2x 1x 2x 3x

• 12 oz linguine pasta (340 g)
• 1 lb mixed seafood (shrimp, scallops, mussels, calamari) (450 g)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup cherry tomatoes, halved (optional)
• ½ teaspoon red pepper flakes (optional, for mild heat)
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Juice of ½ lemon
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the Linguine : Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. Prepare the Seafood : If using raw shrimp or scallops, pat them dry and season lightly with salt and pepper. Clean mussels or clams, discarding any that are open and won’t close when tapped.
3. Sauté Garlic : In a large skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1–2 minutes until fragrant, but not browned.
4. Deglaze with White Wine : Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to concentrate.
5. Cook Seafood : Add shrimp, scallops, and mussels (or other seafood) to the skillet. Cover and cook for 3–5 minutes until shrimp turn pink, scallops are opaque, and mussels open. Discard any mussels that do not open.
6. Add Butter and Tomatoes : Stir in butter and cherry tomatoes (if using) for richness and color. Adjust seasoning with salt and pepper.
7. Combine with Linguine : Add cooked linguine to the pan, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
8. Finish with Fresh Herbs and Lemon : Remove from heat and stir in fresh parsley and a squeeze of lemon juice for brightness.

Keywords: Seafood Linguine with White Wine Garlic Sauce