Description
Discover how to make a delicious seafood linguine with a white creamy sauce. This easy recipe is perfect for a quick and flavorful dinner tonight!
Ingredients
- Linguine pasta, 12 ounces (340 g) (340 grams)
- Olive oil, 2 tablespoons (30 ml) (30 milliliters)
- Garlic, 4 cloves, minced
- Onion, 1 small, finely chopped
- Shrimp, peeled and deveined, 12 ounces (340 g) (340 grams)
- Scallops, 8 ounces (227 g) (227 grams)
- Heavy cream, 1 cup (240 ml) (240 milliliters)
- Beef broth, 1/2 cup (120 ml) (120 milliliters)
- Parmesan cheese, grated, 1/2 cup (120 ml) (50 grams)
- Salt, to taste
- Black pepper, to taste
- Parsley, fresh, chopped, 2 tablespoons (30 ml) (8 grams)
- Lemon, 1, juiced
Instructions
- Bring a large pot of salted water to a boil.
- Add the linguine pasta and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the minced garlic and chopped onion to the skillet.
- Sauté until the onion is translucent and garlic is fragrant.
- Add the shrimp and scallops to the skillet.
- Cook until the shrimp are pink and the scallops are opaque, about 4-5 minutes.
- Remove the seafood from the skillet and set aside.
- In the same skillet, pour in the heavy cream and chicken broth.
- Stir and bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese and stir until melted and smooth.
- Season the sauce with salt and black pepper to taste.
- Return the cooked seafood to the skillet with the sauce.
- Add the drained linguine pasta to the skillet.
- Toss everything together to coat the pasta in the sauce.
- Stir in the lemon juice and chopped parsley.
- Adjust seasoning with additional salt and pepper, if needed.
- Serve immediately, garnished with extra parsley if desired.
