linguine with seafood and sundried tomatoes

Author of this recipe: Bess Gerula

"Indulge in a flavorful linguine with seafood and sundried tomatoes recipe. Perfectly cooked pasta, fresh seafood, and rich, tangy flavors!"

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Ingredients

• Here’s a list of ingredients for **linguine with seafood and sun-dried tomatoes**, optimized for SEO and formatted for clarity:
• - **Linguine pasta** (8 oz or 225g) - A classic choice for seafood pasta dishes.
• - **Mixed seafood** (12 oz or 340g) - Shrimp, scallops, calamari, and mussels work well.
• - **Sun-dried tomatoes** (1/2 cup, chopped) - Adds a rich, tangy flavor.
• - **Garlic** (3 cloves, minced) - Essential for a flavorful base.
• - **Extra virgin olive oil** (3 tbsp) - For sautéing and a rich finish.
• - **White wine** (1/2 cup) - Enhances the seafood flavor (optional, can substitute with broth).
• - **Chicken or seafood stock** (1/2 cup) - Adds depth to the sauce.
• - **Heavy cream** (1/2 cup) - Creates a creamy, luxurious sauce.
• - **Fresh parsley** (1/4 cup, chopped) - For garnish and freshness.
• - **Red pepper flakes** (1/2 tsp) - Adds a subtle kick (optional).
• - **Salt and black pepper** (to taste) - For seasoning.
• - **Parmesan cheese** (1/4 cup, grated) - Adds a savory, cheesy finish.
• - **Lemon zest** (from 1 lemon) - Brightens the dish.
• - **Lemon juice** (1 tbsp) - Adds a citrusy tang.
• This **seafood linguine recipe** is perfect for a gourmet dinner, combining **sun-dried tomatoes**, **fresh seafood**, and a creamy sauce for a restaurant-quality meal. Use these **pasta ingredients** to create a dish that’s both flavorful and visually appealing!

Steps

1. # Linguine with Seafood and Sun-Dried Tomatoes: A Step-by-Step Guide
3. If you're craving a restaurant-quality seafood pasta dish, this **linguine with seafood and sun-dried tomatoes** recipe is perfect for you. Packed with fresh seafood, bold flavors, and a touch of Mediterranean flair, this dish is easy to make and sure to impress. Follow these detailed steps to create a delicious meal that’s perfect for any occasion.
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7. ### **Ingredients**
8. - 12 oz linguine pasta
9. - 1 lb mixed seafood (shrimp, scallops, calamari, or mussels)
10. - 1/2 cup sun-dried tomatoes (oil-packed, chopped)
11. - 3 cloves garlic (minced)
12. - 1/2 cup white wine (or seafood stock for a non-alcoholic option)
13. - 1/2 cup heavy cream
14. - 1/4 cup fresh parsley (chopped)
15. - 2 tbsp olive oil (use oil from sun-dried tomatoes for extra flavor)
16. - 1/2 tsp red pepper flakes (optional, for a spicy kick)
17. - Salt and black pepper (to taste)
18. - Grated Parmesan cheese (for serving)
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22. ### **Step-by-Step Instructions**
24. #### **1. Cook the Linguine**
25. - Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
27. #### **2. Prepare the Seafood**
28. - Pat the seafood dry with paper towels to ensure it sears properly. Season lightly with salt and pepper.
30. #### **3. Sauté the Garlic and Sun-Dried Tomatoes**
31. - Heat olive oil (or sun-dried tomato oil) in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute.
33. #### **4. Cook the Seafood**
34. - Increase the heat to medium-high. Add the seafood to the skillet, cooking for 2-3 minutes per side until just opaque and cooked through. Remove the seafood and set aside.
36. #### **5. Deglaze the Pan**
37. - Pour in the white wine or seafood stock, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
39. #### **6. Add Cream and Combine**
40. - Lower the heat and stir in the heavy cream. Simmer for 2-3 minutes until the sauce thickens slightly.
42. #### **7. Toss with Linguine**
43. - Add the cooked linguine to the skillet, tossing to coat it evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water.
45. #### **8. Add Seafood and Garnish**
46. - Gently fold the cooked seafood back into the skillet. Sprinkle with fresh parsley and season with salt and pepper to taste.
48. #### **9. Serve and Enjoy**
49. - Divide the linguine among serving plates. Top with grated Parmesan cheese and an extra sprinkle of parsley for a fresh finish.
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53. ### **Tips for Success**
54. - Use fresh seafood for the best flavor and texture.
55. - Don’t overcook the seafood to keep it tender and juicy.
56. - For a lighter version, substitute heavy cream with half-and-half or coconut milk.
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60. This **linguine with seafood and sun-dried tomatoes** is a flavorful, elegant dish that’s perfect for weeknight dinners or special occasions. With its rich sauce, tender seafood, and vibrant Mediterranean flavors, it’s sure to become a family favorite. Try this recipe today and enjoy a taste of the sea at home!
62. **Keywords**: linguine with seafood, seafood pasta recipe, sun-dried tomato pasta, Mediterranean seafood linguine, easy seafood pasta, creamy seafood linguine.

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