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Garlic Butter White Wine Seafood Linguine

Close-up of creamy seafood pasta featuring linguine, seared scallops, shrimp, and fresh parsley.
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Make this restaurant-style seafood pasta at home. Succulent shrimp, scallops, and tender linguine tossed in a rich garlic butter white wine sauce. This is an elegant yet quick weeknight seafood dinner.

Ingredients

Scale
  • 1 pound linguine pasta
  • 1 pound mixed seafood (shrimp, scallops, crab meat)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Season the mixed seafood lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the seafood and cook for 2-3 minutes until the shrimp is pink and the scallops are lightly seared. Remove the seafood from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Reduce the heat to low. Stir in the heavy cream and simmer gently for 3 minutes until the sauce thickens slightly.
  7. Stir in the Parmesan cheese until the sauce is smooth. Add the lemon juice.
  8. Add the drained linguine and the reserved pasta water to the skillet. Toss to coat the pasta evenly in the sauce. Add more pasta water if the sauce seems too thick.
  9. Return the cooked seafood to the skillet. Toss gently to combine and heat through for 1 minute.
  10. Taste and adjust seasoning with salt and pepper. Stir in the fresh parsley.
  11. Serve immediately.

Notes

  • For an authentic Italian seafood pasta flavor, use high-quality fresh or frozen seafood.
  • If you prefer a tomato-based seafood pasta, add 1/2 cup of crushed tomatoes with the white wine.
  • This recipe works well with other pasta shapes like fettuccine or spaghetti.

Nutrition

Find it online: https://cravybite.link/seafood-pasta-garlic-butter-white-wine-linguine/