Seafood Linguine Recipe White Wine

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WHITE WINE GARLIC SHRIMP LINGUINE



White Wine Garlic Shrimp Linguine image

A delicious but simple entrée is enhanced with a touch of white wine.

Provided by Land O'Lakes

Categories     Shellfish     Garlic     Shrimp     Shrimp     Savory     Cooking     Keeping It Simple     Pasta and noodles     Main Course     Seafood     Meat, poultry, and seafood     Vegetable     Seafood     Meat, poultry, and seafood

Yield 4 servings

Number Of Ingredients 7

8 ounces uncooked linguine
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 teaspoons finely chopped fresh garlic
1 teaspoon dried parsley flakes
1/2 cup dry white wine *
16 ounces medium (31 to 35 count) raw shrimp, peeled, deveined
1/2 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain; keep warm. Set aside.
  • Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add garlic and parsley; sauté 30 seconds. Add wine; cook 1 minute. Add shrimp; cook, turning once, 2-3 minutes or until shrimp are pink.
  • Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 450 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 175 milligrams, Sodium 900 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Sugar grams, Protein 26 grams

SEAFOOD LINGUINI WITH WHITE WINE SAUCE



Seafood Linguini With White Wine Sauce image

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (sauvignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish

Steps:

  • Cook linguini according to package directions.
  • In a large skillet over medium heat, warm the olive oil.
  • Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
  • Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
  • Add the white wine and bring to a boil.
  • Reduce heat and simmer for another 3-5 minutes until wine reduces.
  • Add scallops, remaining 1 tbsp of butter and lemon zest.
  • Cook sea scallops for another couple minutes until just warmed through.
  • Season with salt and pepper to taste.
  • When pasta is cooked , drain and add to a large serving bowl.
  • Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
  • I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7

SEAFOOD LINGUINI WITH WHITE WINE SAUCE



Seafood Linguini With White Wine Sauce image

This has to be by far my favorite hot pasta dish! One of our local chef's gave this recipe to me. You have to try it!

Provided by Cooking in Missouri

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb linguine, cooked and drained
1 (6 1/2 ounce) can chopped clams, drained
1/2 cup olive oil
2/3 cup white wine
1/4 teaspoon garlic
1/4 teaspoon salt
1 tablespoon chicken base
1 lemon, juice of
1 pint heavy cream
1/4 teaspoon basil
2 cups parmesan cheese, grated
6 ounces baby shrimp, thawed
6 ounces crabmeat (imitation is fine)
1 lb large shrimp, deveined and thawed
fresh ground black pepper

Steps:

  • Cook pasta according to directions and set aside.
  • Place clams in dutch oven. Add olive oil and wine. On medium heat simmer clams 10 minutes.
  • Add garlic, salt, chicken base, lemon juice, heavy cream, butter and basil. Simmer for about 10 minutes, stirring frequently.
  • On low heat, slowly stir in parmesan cheese. Cook until thickened,stirring frequently, about 10 minutes.
  • Stir in baby shrimp, crab meat and large shrimp. Heat for about 6-7 minutes.
  • Serve over hot linguini noodles. Garnish with fresh ground black pepper and shredded parmesan cheese. Excellent with breadsticks and a salad.

Nutrition Facts : Calories 1037.2, Fat 60.1, SaturatedFat 27.1, Cholesterol 330.7, Sodium 1087.2, Carbohydrate 63.2, Fiber 2.5, Sugar 2.2, Protein 54.8

LINGUINE WITH SEAFOOD



Linguine with Seafood image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

Steps:

  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

SEAFOOD LINGUINE



Seafood Linguine image

Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.

Provided by SKEHLER

Categories     Seafood     Shellfish     Crab

Yield 8

Number Of Ingredients 17

1 (16 ounce) package linguine pasta
½ cup thinly sliced red onion
3 teaspoons garlic powder
¼ cup olive oil
3 cups milk
2 teaspoons chopped fresh parsley
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
½ cup broccoli florets
½ cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 cup canned shrimp
1 cup crab meat, drained
1 pound scallops
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
  • Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
  • Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
  • Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g

SEAFOOD LINGUINE



Seafood Linguine image

Provided by Joanie Moscoe

Categories     Garlic     Pasta     Sauté     Quick & Easy     Scallop     Shrimp     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tablespoon all purpose flour
1/2 teaspoon ground coriander
3 tablespoons dry white wine
1 cup whipping cream
8 ounces uncooked shrimp, peeled, deveined
8 ounces bay scallops
3 tablespoons chopped fresh parsley
12 ounces linguine, freshly cooked

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve.

CREAMY SEAFOOD LINGUINE



Creamy Seafood Linguine image

Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

6 ounces uncooked linguine
1 tablespoon cornstarch
1 cup fat-free evaporated milk
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound bay scallops
3 tablespoons white wine or reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

LINGUINE WITH SHRIMP AND WHITE WINE



Linguine with Shrimp and White Wine image

This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic, white wine, and lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
2 ounces linguine (about a 1/2-inch-wide handful)
1 tablespoon cold butter, cut into pieces
1 garlic clove, minced
Red-pepper flakes
1/3 cup dry white wine
1/4 pound large shrimp, peeled and deveined
1/2 teaspoon fresh lemon juice
Fresh parsley leaves, for garnish

Steps:

  • In a large saucepan of boiling salted water, cook pasta until al dente.
  • Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

Nutrition Facts : Calories 449 g, Fat 13 g, Fiber 1 g, Protein 26 g

WINE SAUCE FOR SEAFOOD



Wine Sauce for Seafood image

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Provided by Nicole0615

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 17m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced shallots
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup white wine
1 lemon, juiced
1 tablespoon fresh parsley

Steps:

  • Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g

LINGUINE WITH SEAFOOD SAUCE



Linguine with Seafood Sauce image

Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

4 green onions, sliced
1 garlic clove, minced
2 tablespoons butter
1 pound cooked medium shrimp, peeled and deveined
1 can (6-1/2 ounces) chopped clams, undrained
1 cup chicken broth
1/2 cup white wine or additional chicken broth
2 tablespoons lemon juice
1/2 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

Nutrition Facts :

SEAFOOD LINGUINE



Seafood Linguine image

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h40m

Number Of Ingredients 15

1/2 cup dry white wine, such as Sauvignon Blanc
1 pound cockles or small clams, scrubbed well
2 pounds mussels, scrubbed well, beards removed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound dry sea scallops, tough muscles removed
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
1 pound medium shrimp, peeled and deveined, tails on
8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
1 pound linguine
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
  • Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
  • Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
  • Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

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SHRIMP LINGUINE IN A TOMATO AND WHITE WINE SAUCE
2010-01-05 Heat the oil in the pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and chili pepper flakes and saute until fragrant, about a minute. Add the white wine and simmer for 5 minutes. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
From closetcooking.com


LINGUINE WITH SEAFOOD SAUCE RECIPE - GRACE PARISI | FOOD & WINE
Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it …
From foodandwine.com


SEAFOOD PASTA WITH TOMATOES, GARLIC AND LUGANA WHITE WINE
2018-10-05 Add pasta and cook until al dente. Drain and set aside. 2) While waiting for water to boil, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring often, until garlic is lightly browned and just beginning to brown, about 1 to 2 minutes. Add red-pepper flakes.
From thewinechef.com


CREAM SAUCE SEAFOOD PASTA, CREAMY WHITE WINE SAUCE - THAT SPICY …
2019-08-19 Once hot, add the onion and garlic and sauté for 1-2 minutes until fragrant. Add Parsley: Then add the fresh Italian parsley and sauté for another minute to combine. Make the white wine cream sauce: Whisk in the flour and cook for 2 minutes until thickened. Then pour in the dry white wine and continue whisking.
From thatspicychick.com


AUTHENTIC JAMIE OLIVER SEAFOOD LINGUINE RECIPE - THEFOODXP
To make Jamie Oliver’s seafood linguine, cook the linguine. In a pan, heat some oil. Fry the prawns in it. Add garlic, capers, anchovies and chilly paste to it. Add sliced squid and white wine. Boil until it is bubbly. Add scallops and cook. Remove from heat and stir in the linguine. Sprinkle chopped parsley, salt and pepper.
From thefoodxp.com


WHITE BUTTER SAUCE FOR PASTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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