Chef Ray's Seafood Trinity

Dive into luxury with Chef Ray's Seafood Trinity—a show-stopping pasta dish that combines tender shrimp, buttery sea scallops, and delicate lump crab meat in a luscious, creamy garlic sauce. Perfectly cooked linguine is the base for this rich medley, highlighted by the brightness of fresh lemon juice, a touch of white wine, and a hint of red pepper flakes for subtle heat. This recipe balances indulgence and elegance, using freshly grated Parmesan and chopped parsley for a sophisticated finish. Ready in just 40 minutes, this seafood pasta masterpiece is ideal for special occasions or when you want to treat yourself to restaurant-quality dining at home.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 12 pieces sea scallops
• 8 ounces lump crab meat
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves fresh garlic, minced
• 1 teaspoon red pepper flakes
• 0.5 cup dry white wine
• 2 tablespoons fresh lemon juice
• 0.5 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 12 ounces linguine pasta
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.

Step 2

Pat the shrimp and scallops dry with paper towels. Season them lightly with salt and black pepper.

Step 3

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops, searing them for 2 minutes per side until golden brown and opaque. Remove the scallops from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of olive oil and cook the shrimp for about 2-3 minutes, flipping once, until pink and cooked through. Remove the shrimp and set aside with the scallops.

Step 5

Lower the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

Step 6

Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 2-3 minutes.

Step 7

Stir in the heavy cream, lemon juice, and grated Parmesan cheese. Let the sauce simmer for 3-4 minutes until slightly thickened, then add the reserved pasta water to adjust the consistency if needed.

Step 8

Gently fold in the lump crab meat, followed by the cooked shrimp and scallops. Simmer for 2 minutes to warm the seafood through.

Step 9

Toss the cooked linguine in the skillet with the seafood and sauce until well coated. Taste and adjust seasoning with salt and black pepper if necessary.

Step 10

Serve the Seafood Trinity immediately, garnished with fresh parsley and extra Parmesan cheese if desired. Enjoy!

Nutrition Facts

Serving size	(1532.8g)

Amount per serving	% Daily Value*
Calories	3240.0

Total Fat 160.9g	0%
Saturated Fat 75.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1114.0mg	0%
Sodium 6320.5mg	0%
Total Carbohydrate 214.8g	0%
Dietary Fiber 9.6g	0%
Total Sugars 10.5g
Protein 203.5g	0%

Vitamin D 0IU	0%
Calcium 687.4mg	0%
Iron 17.5mg	0%
Potassium 3251.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 26.1%

Carbs: 27.5%