Seafood Linguine with Sun Dried Tomatoes

Indulge in the luxurious flavors of Seafood Linguine with Sun-Dried Tomatoes, a restaurant-quality pasta dish you can easily recreate at home. This recipe combines tender linguine with succulent shrimp and sea scallops, all bathed in a creamy white wine sauce infused with the rich, tangy sweetness of sun-dried tomatoes. Garlic and fresh parsley elevate the dish with vibrant aromatics, while a sprinkle of Parmesan cheese adds a decadent finish. Perfect for a special dinner or a satisfying weeknight meal, this seafood pasta recipe comes together in just 40 minutes, making it both elegant and approachable. Serve it with a side of crusty garlic bread and a crisp salad for a truly unforgettable dining experience. Keywords: seafood linguine, sun-dried tomatoes, creamy white wine sauce, shrimp and scallops pasta, quick pasta recipe.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 g Linguine
• 2 tbsp Olive oil
• 3 tbsp Unsalted butter
• 4 pieces Garlic cloves, minced
• 0.5 cup Sun-dried tomatoes, julienned
• 300 g Large shrimp, peeled and deveined
• 300 g Sea scallops
• 0.5 cup Dry white wine
• 0.25 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 2 tbsp Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper, freshly ground
• 0 to taste Crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.

Step 3

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 4

Stir in the julienned sun-dried tomatoes and cook for another minute.

Step 5

Increase the heat to medium-high and add the shrimp and scallops to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and the scallops are golden and opaque. Remove the seafood from the pan and set aside.

Step 6

Deglaze the skillet by pouring in the white wine, scraping any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.

Step 7

Reduce the heat to medium-low and stir in the heavy cream and the remaining tablespoon of butter. Simmer for 1-2 minutes until the sauce thickens slightly.

Step 8

Add the cooked linguine, shrimp, and scallops back to the skillet, tossing to coat the pasta and seafood in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 9

Stir in the grated Parmesan cheese and fresh parsley. Adjust seasoning with additional salt, black pepper, and red pepper flakes (if using).

Step 10

Serve immediately, garnished with extra Parmesan and parsley if desired.

Nutrition Facts

Serving size	(1373.2g)

Amount per serving	% Daily Value*
Calories	2588.1

Total Fat 106.5g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 883mg	0%
Sodium 5911.2mg	0%
Total Carbohydrate 198.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 39.6g
Protein 188.7g	0%

Vitamin D 0IU	0%
Calcium 844.4mg	0%
Iron 13.9mg	0%
Potassium 3891.1mg	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: 38.2%

Protein: 30.1%

Carbs: 31.6%