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Seafood Linguine with White Sauce

Seafood Linguine with White Sauce


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  • Author: Jessica
  • 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

Scale

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

  1. Bring a large pot of salted water to a boil.
  2. Cook linguine according to package instructions until al dente.
  3. Drain and set aside, reserving ½ cup of pasta water for the sauce.

Step 2: Cook the Seafood

  1. In a large skillet, heat olive oil over medium heat.
  2. Add shrimp and scallops, seasoning with salt, pepper, and red pepper flakes.
  3. Cook for 2-3 minutes per side until shrimp are pink and scallops are golden.
  4. Remove from the skillet and set aside.

Step 3: Make the White Sauce

  1. In the same skillet, melt butter over medium heat.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in flour and whisk continuously for 1 minute to form a roux.
  4. Slowly pour in the broth and heavy cream, whisking to avoid lumps.
  5. Stir in parmesan cheese, lemon zest, and oregano. Simmer for 2-3 minutes until thickened.
  6. Season with salt & pepper to taste.

Step 4: Combine & Serve

  1. Return the cooked shrimp and scallops to the sauce.

  2. Add the drained linguine, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.

  3. Remove from heat and garnish with fresh parsley, extra parmesan, and lemon wedges.

  4. 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