Seafood Pasta
Prepare seafood pasta with shrimp, scallops, and mussels in a garlic cream sauce over linguine.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp | 300 | Grams |
| Scallops | 300 | Grams |
| Mussels | 400 | Grams |
| Linguine | 400 | Grams |
| Olive Oil | 3 | Tbsp |
| Garlic | 4 | Clove |
| White Wine | 150 | Milliliters |
| Heavy Cream | 250 | Milliliters |
| Parmesan Cheese | 100 | Grams |
| Parsley | 1 | Bunch |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp and scallops to the skillet and cook for 2-3 minutes until they start to turn opaque.
- Add mussels and white wine to the skillet. Cover and cook for 5 minutes until mussels open. Discard any that do not open.
- Reduce heat to low and stir in heavy cream. Simmer for 2 minutes, then add grated parmesan cheese, stirring until melted and sauce thickens.
- Add cooked linguine to the skillet, tossing to coat pasta with the sauce. Season with salt and black pepper to taste.
- Garnish with chopped parsley before serving.
Prep
- Thaw shrimp and scallops if frozen.
Kitchen equipment
Large SkilletGrater