Table of Contents
Seafood linguine is a delightful dish that combines the freshness of the sea with the comforting texture of pasta. When paired with a light Sauvignon Blanc sauce, it creates a sophisticated and flavorful meal perfect for any occasion.
Ingredients Needed
- 200g linguine pasta
- 200g mixed seafood (shrimp, scallops, calamari)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup Sauvignon Blanc
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Preparation Steps
Start by cooking the linguine in boiling salted water until al dente. Drain and set aside. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the mixed seafood to the skillet and cook until just tender, about 3-4 minutes. Pour in the Sauvignon Blanc and bring to a simmer. Let it cook for a few minutes until the sauce reduces slightly.
Stir in the lemon juice and zest, then season with salt and pepper. Add the cooked linguine to the skillet and toss to coat everything evenly. Remove from heat and sprinkle with chopped parsley.
Serving Suggestions
Serve the seafood linguine hot, garnished with extra parsley and lemon wedges if desired. This dish pairs beautifully with an additional glass of Sauvignon Blanc to enhance the flavors.
Tips for Success
- Use fresh seafood for the best flavor.
- Do not overcook the seafood to keep it tender.
- Adjust the amount of lemon and wine to suit your taste.
- For a richer sauce, add a splash of cream at the end.