This Seafood Linguine with White Sauce is a restaurant-quality dish you can easily make at home! Tender shrimp, scallops, and other seafood are tossed in a rich, creamy garlic parmesan sauce and served over perfectly cooked linguine. It’s luxurious, comforting, and full of flavor—perfect for date nights or special occasions!
Why You’ll Love This Seafood Linguine
✔ Creamy & Rich – A luscious garlic parmesan sauce coats every bite.
✔ Easy Yet Elegant – Impress your guests with this fancy-looking but simple dish!
✔ Versatile – Use your favorite seafood mix—shrimp, scallops, mussels, or crab!
✔ One-Pan Sauce – The creamy sauce comes together in minutes.
Ingredients for Seafood Linguine with White Sauce
For the Pasta & Seafood:
- 12 oz linguine pasta
- 2 tablespoons olive oil
- ½ lb shrimp, peeled & deveined
- ½ lb scallops (or substitute with crab, mussels, or clams)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
For the White Sauce:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated parmesan cheese
- ½ cup chicken or seafood broth
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano or Italian seasoning
- Salt & pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Extra parmesan cheese
- Lemon wedges
Tools You’ll Need
✔ Large pot for pasta
✔ Large skillet or saucepan
✔ Whisk
✔ Tongs
How to Make Seafood Linguine with White Sauce
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil.
- Cook linguine according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water for the sauce.
Step 2: Cook the Seafood
- In a large skillet, heat olive oil over medium heat.
- Add shrimp and scallops, seasoning with salt, pepper, and red pepper flakes.
- Cook for 2-3 minutes per side until shrimp are pink and scallops are golden.
- Remove from the skillet and set aside.
Step 3: Make the White Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and whisk continuously for 1 minute to form a roux.
- Slowly pour in the broth and heavy cream, whisking to avoid lumps.
- Stir in parmesan cheese, lemon zest, and oregano. Simmer for 2-3 minutes until thickened.
- Season with salt & pepper to taste.
Step 4: Combine & Serve
- Return the cooked shrimp and scallops to the sauce.
- Add the drained linguine, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.
- Remove from heat and garnish with fresh parsley, extra parmesan, and lemon wedges.
- Serve immediately and enjoy!
Serving Suggestions
With Garlic Bread – A perfect way to soak up that creamy sauce.
With a Side Salad – Pair with a fresh green salad for balance.
With White Wine – A crisp Sauvignon Blanc or Chardonnay complements the flavors beautifully.
Tips for the Best Seafood Linguine
✔ Use Fresh Seafood – Fresh shrimp and scallops give the best texture and flavor.
✔ Don’t Overcook the Seafood – It cooks quickly, so remove it as soon as it’s opaque and tender.
✔ Adjust the Sauce Consistency – If too thick, add more broth or reserved pasta water. If too thin, let it simmer longer.
✔ Make It Spicier – Add extra red pepper flakes or a dash of cayenne pepper.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving, as it may overcook the seafood.
- Freeze: Not recommended, as the creamy sauce can separate.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of pasta?
A: Yes! Fettuccine, spaghetti, or pappardelle work well with this creamy sauce.
Q2: Can I use frozen seafood?
A: Absolutely! Just thaw it completely and pat it dry before cooking.
Q3: How can I make this dish lighter?
A: Use half-and-half instead of heavy cream and reduce the butter. You can also use zucchini noodles instead of pasta for a low-carb option.
Conclusion: A Luxurious & Easy Seafood Pasta!
This Seafood Linguine with White Sauce is creamy, garlicky, and packed with fresh seafood flavors. Whether you’re making it for a special occasion or just craving a comforting pasta dish, this recipe is guaranteed to impress!
Did you make this recipe? Share your delicious plate on social media and tag us—we’d love to see your creations!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Italian-Inspired
Nutritional Information (per serving)
- Calories: 550
- Protein: 35g
- Carbohydrates: 50g
- Fat: 25g
- Fiber: 3g
Enjoy every creamy, seafood-packed bite!
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Seafood Linguine with White Sauce
- Total Time: 30 minutes
Description
This Seafood Linguine with White Sauce is a restaurant-quality dish you can easily make at home! Tender shrimp, scallops, and other seafood are tossed in a rich, creamy garlic parmesan sauce and served over perfectly cooked linguine. It’s luxurious, comforting, and full of flavor—perfect for date nights or special occasions!
Ingredients
For the Pasta & Seafood:
- 12 oz linguine pasta
- 2 tablespoons olive oil
- ½ lb shrimp, peeled & deveined
- ½ lb scallops (or substitute with crab, mussels, or clams)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for heat)
For the White Sauce:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated parmesan cheese
- ½ cup chicken or seafood broth
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano or Italian seasoning
- Salt & pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Extra parmesan cheese
- Lemon wedges
Instructions
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil.
- Cook linguine according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water for the sauce.
Step 2: Cook the Seafood
- In a large skillet, heat olive oil over medium heat.
- Add shrimp and scallops, seasoning with salt, pepper, and red pepper flakes.
- Cook for 2-3 minutes per side until shrimp are pink and scallops are golden.
- Remove from the skillet and set aside.
Step 3: Make the White Sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and whisk continuously for 1 minute to form a roux.
- Slowly pour in the broth and heavy cream, whisking to avoid lumps.
- Stir in parmesan cheese, lemon zest, and oregano. Simmer for 2-3 minutes until thickened.
- Season with salt & pepper to taste.
Step 4: Combine & Serve
-
Return the cooked shrimp and scallops to the sauce.
-
Add the drained linguine, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.
-
Remove from heat and garnish with fresh parsley, extra parmesan, and lemon wedges.
-
Serve immediately and enjoy!
Notes
Use Fresh Seafood – Fresh shrimp and scallops give the best texture and flavor.
Don’t Overcook the Seafood – It cooks quickly, so remove it as soon as it’s opaque and tender.
Adjust the Sauce Consistency – If too thick, add more broth or reserved pasta water. If too thin, let it simmer longer.
Make It Spicier – Add extra red pepper flakes or a dash of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian-Inspired
