Seafood Linguine in White Wine Sauce

Seafood Linguine in White Wine Sauce

Welcome to the world of culinary delight! Today, I will share with you my secret recipe for a mouthwatering seafood linguine in white wine sauce. This easy-to-make dish combines the freshness of seafood with the richness of a white wine sauce, creating a harmonious blend of flavors that will leave you craving for more. Whether you are a seafood lover or simply looking to impress your guests, this recipe is sure to become a favorite!

Ingredients:

• 300g (10.5 oz) linguine pasta
• 500g (17.5 oz) mixed seafood (such as shrimp, mussels, and squid)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup white wine
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden brown.
3. Add the mixed seafood to the skillet and cook until fully cooked and opaque. This should take about 5-7 minutes, depending on the size of the seafood.
4. Pour in the white wine and bring to a simmer. Allow the wine to reduce by half.
5. Stir in the heavy cream and simmer for another 2-3 minutes, until the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Add the cooked linguine to the skillet and toss gently to coat the pasta with the sauce.
8. Sprinkle with chopped parsley and serve hot.

Notes/Tips:

• Feel free to customize your seafood linguine by adding your favorite seafood or substituting any ingredients.
• For a lighter version, you can use half-and-half or milk instead of heavy cream.
• Make sure to use a dry white wine for the best flavor. Sauvignon Blanc or Pinot Grigio work well.
• Garnish with freshly grated Parmesan cheese for an extra touch of indulgence.