Seafood Linguine in Creamy Garlic Butter Sauce
Ingredients:
12 oz linguine pasta
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
12 large shrimp, peeled and deveined
10 mussels, cleaned and debearded
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Instructions:
1. Cook the Pasta:
Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. Sauté the Seafood:
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add shrimp, season with salt and black pepper, and cook until pink, about 2 minutes per side. Remove and set aside.
Add mussels and white wine, cover, and cook until mussels open (discard any that don’t open). Remove mussels and set aside.
3. Make the Sauce:
In the same skillet, melt remaining butter and sauté garlic with red pepper flakes for 1 minute.
Stir in heavy cream, Parmesan, and lemon juice. Simmer for 2 minutes, adding reserved pasta water if needed.
4. Combine & Serve:
Add cooked linguine, shrimp, and mussels to the sauce, tossing to coat.
Garnish with fresh parsley and extra Parmesan.
5. Enjoy!
Serve immediately and savor the creamy seafood goodness!