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Seafood Linguine in Creamy White Wine Alfredo Sauce - Best Recipe Guide
Jessica

Seafood Linguine in Creamy White Wine Alfredo Sauce

Luxurious seafood linguine featuring shrimp, scallops, and crab in a rich white wine alfredo sauce. Perfect for special dinners or impressive weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces linguine pasta
  • 1 pound large shrimp peeled and deveined
  • 8 ounces sea scallops side muscle removed
  • 8 ounces lump crab meat picked through for shells
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 teaspoon red pepper flakes optional
  • lemon wedges for serving

Equipment

  • Large pot for pasta
  • Large skillet or sauté pan
  • Wooden spoon or tongs
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
  2. Pat shrimp and scallops completely dry. Season with salt and pepper.
  3. Heat 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove to plate.
  4. Add remaining butter to skillet. Cook scallops 2 minutes per side until golden. Remove to plate with shrimp.
  5. Reduce heat to medium. Add onion and sauté 4-5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  6. Pour in white wine, scraping up browned bits. Simmer 3-4 minutes until reduced by half.
  7. Stir in heavy cream and bring to gentle simmer. Cook 2-3 minutes until slightly thickened.
  8. Remove from heat. Whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes.
  9. Add cooked linguine to sauce, tossing to coat. Add pasta water as needed for consistency.
  10. Gently fold in shrimp, scallops, and crab meat. Heat through 1-2 minutes.
  11. Garnish with fresh parsley and serve immediately with lemon wedges.

Notes

  • Pat seafood completely dry before cooking for proper searing
  • Don't overcrowd the pan - cook seafood in batches if needed
  • Reserve pasta water to adjust sauce consistency
  • Serve immediately for best texture
  • Use freshly grated Parmesan for smoothest sauce