Italian Seafood Pasta
Simple yet elegant, this Italian Seafood Pasta is perfect for a family meal or special occasion! Switch up the seafood based on what is available.
seafood pasta recipe
cooked (I use Barilla)
chopped (or 1/4 cup red onion)
minced ((3 cloves set aside))
chopped sun-dried tomatoes
Pinot Grigio wine
or any white wine
fresh large shrimp
16 - 20ct - peeled and deveined
fresh lobster tail
or more, your choice
sea salt & fresh ground pepper
chopped Italian parsley
dried chili pepper flakes
Prepare the seafood. Scrub clam shells. Peel and devein shrimp. Pull lobster meat away from it's shell. Set aside.
Cook pasta according to package directions. Drain and set aside.
In a large skillet, heat oil over medium heat. Add 2 garlic cloves and the shallots. Cook for 2 - 3 minutes until tender, but not brown.
Add the sun-dried tomatoes and cook for an additional minute.
Add the wine, shrimp, lobster, clams and 3 cloves of minced garlic. Bring to a boil, then reduce heat, cover pan and cook for 7 - 8 minutes until shrimp turn pink and the clam shells open.
Add the cooked, drained linguine noodles to the seafood. Salt, pepper, and optional chili flakes, stir to combine.
Serve in a large bowl or platter sprinkled with Italian parsley.
Use any 2 pound combination of seafood that you like and that fits in your budget. Mussels, scallops, crab would all work as well.
If you do not wish to use wine in this dish, you can simply use seafood stock instead.
I use the small, individual bottles of wine when I cook, so I don't waste an expensive bottle.
Most of the alcohol cooks out, but it does add a nice flavor and is not overpowering.
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