Seafood Linguini

Seafood Linguini

Seafood Linguini

Summer calls for seafood & what better way to pair delicacies from the sea than with pasta!

Served with a lemon & white wine sauce, this dish is easy to make and pairs nicely with more white wine and good company!



4 Servings
1 Lb large shrimp, peeled & deveined
4 octopus tubes, sliced
9-12 large scallops
1/2 teaspoon Kosher salt,
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 head of garlic, thinly sliced
1/2 oz of lemon juice (1/2 lemon)
3 shallots, sliced
1 cup dry white wine
4 tablespoons butter
1 dozen grape tomatoes on the vine
Handful fresh chopped parsley

In a shallow bowl combine shrimp and sliced octopus tubes with red and black pepper flakes and half the amount of salt, pepper and sliced cloves, and lemon zest; toss and let sit for 10 minutes.
Heat a large skillet and then add a thin layer of olive oil. After 10 seconds, when oil is hot, add scallops and cook on both sides for about 3 mins. Remove from scallops from pan and set aside.
Add shrimp mix and cook until just pink throughout, then transfer to plate and cover with foil. The juice will be left behind.
In same pan Return add shallot, sliced garlic, rest of salt and pepper and saute until shallots are brown and 3-4 minutes
Add the wine and reduce to about half. Then add butter, tomatoes sliced in half and parsley. Let simmer for a couple minutes until pasta is cooked.
Return the shrimp and octopus mix and toss gently for a couple of minutes until pasta is cooked. (here you can add the scallops back as well, personally, I like to cook them separately.)
Serve with bread or pasta and enjoy.





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