Seafood linguine with lemon butter sauce is the ultimate solution for a quick and easy weeknight dinner. Imagine savoring perfectly grilled seafood tossed with tender pasta and drizzled with a rich, zesty sauce. In just a few simple steps, you can create a gourmet meal that brings the flavors of the sea to your table. Don’t miss the chance to impress your family or guests with this exquisite pasta dish!
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Ingredients:
- 2 cold water lobster tails
- 3 tbsp unsalted butter
- 6-8 sea scallops
- 1/3 lb of linguine noodles
- 1 1/4 cups white wine
- 1 chopped shallot
- 3 tbsp extra virgin olive oil
- 2 cloves minced fresh garlic
- 1 large lemon
- 1 cup heavy cream
- hard grated Italian cheese parmesan, Locatelli, or pecorino
- fresh herbs for garnish either fresh parsley or basil
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Let’s get the pasta ready for the seafood linguine:
Get a large pot of salted water and heat it to a boil to cook the pasta. Fresh homemade pasta cooks in about three minutes, and dry pasta can take up to ten minutes. This recipe is made with linguine, but for some reason, chefs like to use angel hair pasta with seafood, or maybe a wide ribbon pasta like pappardelle or tagliatelle. Al dente pasta is perfect because it will continue cooking in the creamy pasta sauce. To cook pasta al dente check it by biting it, the center should be a little hard. Set a side a cup of pasta water for later use if necessary.
Grill the lobster and scallops:
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- To prepare seafood, start by grabbing a large skillet, preferably cast iron, or a grill surface. Be careful not to overcook the seafood. Fresh seafood should only be cooked until the meat is no longer translucent. If you use a quick-read thermometer, the internal temperature should reach 135°F.
- Drizzle the pan with 1 tbsp extra virgin olive oil.
- Remove the lobster meat from the shell by cutting the shell lengthwise with kitchen shears. Cook the lobster and scallops on each side for about 5 minutes per side. Optionally before cooking you can lightly dust the seafood with our favorite rub. It adds a little heat to the seafood, but don’t overdo it. You don’t want to compete with the flavor of the creamy lemon butter sauce.
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Rub Ingredients:
- 2 tablespoons paprika
- 1 tablespoons Kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 1/2 tablespoon cayenne pepper
- 1 tablespoon dried thyme
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Lemon butter sauce directions:
Now let’s tie it all together in the sauce
1. Heat 2 tbsp extra virgin olive oil in a medium saucepan. Saute 1 chopped shallot for a few minutes until it becomes soft. Then add the 2 minced garlic cloves and saute for another minute or two. Be careful not to burn the garlic it will lose its flavor
2. Add 1 1/4 cup white wine, and reduce by half.
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3. While the wine is reducing squeeze the juice from 1 lemon and add it to the sauce. The fresh lemon juice flavor. If you only want a hint of lemon use 1/2 the lemon. If you desire a lot of lemon flavor add some lemon zest to the sauce.
4. Next stir in 1 cup of heavy cream. Let the sauce continue reducing while stirring your sauce.
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5. Add the 3 tbsp unsalted butter and stir or whisk constantly while the butter melts. set aside some of the sauce to top the seafood.
6. Remove the pasta from the boiling water, add the pasta, and mix well. If the sauce is not thick enough add some of the reserved pasta water a 1/4 cup at a time. The starch from the pasta water helps thicken the creamy pasta sauce.
7. Plate the dish with a ball of pasta in the center, surrounded by the seafood, and topped with sauce. Garnish with lemon slices, fresh parsley, and/or basil.
8. Don’t forget to add the grated cheese atop your delicious seafood pasta dish.
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Variations of the seafood pasta:
If you want to add some heat mix a tsp of red pepper flakes in the sauce while the white wine is reducing. Spicy seafood recipes are always enjoyed in our house. If you want a light sauce reduce the amount of heavy cream in the recipe.
Adding fresh spinach or vegetables can be a great way to add the fresh flavor of vegetables to your dish. Some crusty bread will also pair well with your seafood linguine.
Ingredients
- 2 cold water lobster tails
- 3 tbsp unsalted butter
- 6-8 sea scallops
- 1/3 lb of linguine noodles
- 1 1/4 cups white wine
- 1 chopped shallot
- 3 tbsp extra virgin olive oil
- 2 cloves minced fresh garlic
- 1 large lemon
- 1 cup heavy cream
- hard grated Italian cheese parmesan Locatelli, or pecorino
- fresh herbs for garnish either fresh parsley or basil
Rub Ingredients:
- 2 tablespoons paprika
- 1 tablespoons Kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 1/2 tablespoon cayenne pepper
- 1 tablespoon dried thyme
Instructions
Let’s get the pasta ready for the seafood linguine:
- Get a large pot of salted water and heat it to a boil to cook the pasta. Fresh homemade pasta cooks in about three minutes, and dry pasta can take up to ten minutes. This recipe is made with linguine, but for some reason, chefs like to use angel hair pasta with seafood, or maybe a wide ribbon pasta like pappardelle or tagliatelle. Al dente pasta is perfect because it will continue cooking in the creamy pasta sauce. To cook pasta al dente check it by biting it, the center should be a little hard. Set a side a cup of pasta water for later use if necessary.
Grill the lobster and scallops:
- To prepare seafood, start by grabbing a large skillet, preferably cast iron, or a grill surface. Be careful not to overcook the seafood. Fresh seafood should only be cooked until the meat is no longer translucent. If you use a quick-read thermometer, the internal temperature should reach 135°F.
- Drizzle the pan with 1 tbsp extra virgin olive oil.
- Remove the lobster meat from the shell by cutting the shell lengthwise with kitchen shears.
- Cook the lobster and scallops on each side for about 5 minutes per side.
- Optionally before cooking you can lightly dust the seafood with our favorite rub. It adds a little heat to the seafood, but don’t overdo it. You don’t want to compete with the flavor of the creamy lemon butter sauce.
Lemon butter sauce directions:
- Now let’s tie it all together in the sauce
- Heat 2 tbsp extra virgin olive oil in a medium saucepan. Saute 1 chopped shallot for a few minutes until it becomes soft. Then add the 2 minced garlic cloves and saute for another minute or two. Be careful not to burn the garlic it will lose its flavor
- Add 1 1/4 cup white wine, and reduce by half.
- While the wine is reducing squeeze the juice from 1 lemon and add it to the sauce. The fresh lemon juice flavor. If you only want a hint of lemon use 1/2 the lemon. If you desire a lot of lemon flavor add some lemon zest to the sauce.
- Next stir in 1 cup of heavy cream. Let the sauce continue reducing while stirring your sauce.
- Add the 3 tbsp unsalted butter and stir or whisk constantly while the butter melts. set aside some of the sauce to top the seafood.
- Remove the pasta from the boiling water, add the pasta, and mix well. If the sauce is not thick enough add some of the reserved pasta water a 1/4 cup at a time. The starch from the pasta water helps thicken the creamy pasta sauce.
- Plate the dish with a ball of pasta in the center, surrounded by the seafood, and topped with sauce. Garnish with lemon slices, fresh parsley, and/or basil.
- Don’t forget to add the grated cheese atop your delicious seafood pasta dish
