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Light & Fresh Italian Christmas Eve Seafood Linguine | Easy 30-Min Dinner

Light & Fresh Italian Christmas Eve Seafood Linguine - featured image
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A bright, clean, and satisfying seafood linguine without heavy cream, ready in 30 minutes. Perfect for Christmas Eve or any special occasion.

Ingredients

Scale
  • 12 ounces linguine
  • Salt (for pasta water)
  • 8 ounces large shrimp, peeled and deveined
  • 8 ounces scallops (bay or sea)
  • 8 ounces mussels, scrubbed and debearded
  • 8 ounces clams (littleneck or manila), scrubbed
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 lemon (zest and juice)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • 1/2 cup reserved pasta water

Instructions

  1. Fill a large pot with about 4 quarts of water and bring to a rolling boil over high heat. Add 1 tablespoon of salt.
  2. While the water heats, pat the shrimp and scallops dry with paper towels. Season lightly with salt and pepper. Keep mussels and clams in a bowl of cold water in the fridge until ready.
  3. Add linguine to boiling water and cook according to package directions until al dente (about 8-10 minutes). Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain pasta in a colander; do not rinse.
  4. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and lightly golden. Transfer to a plate. Add scallops to the same pan and cook for 2-3 minutes per side until golden brown and just cooked through. Transfer to the same plate.
  5. Reduce heat to medium and add remaining 2 tablespoons of olive oil. Add sliced garlic and red pepper flakes. Cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
  6. Pour in white wine and lemon juice, scraping up any brown bits from the bottom of the pan. Let simmer for 2 minutes until slightly reduced. Add lemon zest and stir.
  7. Add mussels and clams to the pan along with 1/4 cup of reserved pasta water. Cover and cook for 4-6 minutes, shaking the pan occasionally, until shells have opened. Discard any that stay closed after 6 minutes.
  8. Add cooked linguine, shrimp, and scallops back to the pan. Add another 1/4 cup of pasta water and toss everything together with tongs. If dry, add more pasta water a tablespoon at a time until glossy and loose.
  9. Remove from heat. Toss in fresh parsley and give one final mix. Taste and adjust salt and pepper as needed. Serve immediately in warm bowls with lemon wedges on the side.

Notes

Pat seafood dry for best sear. Reserve more pasta water than needed. Taste as you go. Work efficiently with all ingredients prepped. For gluten-free, use gluten-free linguine and cook a minute less than package directions. For dairy-free, this recipe is already dairy-free; add a tablespoon of olive oil or vegan butter at the end for extra richness.

Nutrition

Keywords: seafood linguine, Christmas Eve dinner, Italian seafood pasta, light pasta, 30-minute dinner, Feast of the Seven Fishes

Find it online: https://perkypan.com/light-and-fresh-italian-christmas-eve-seafood-linguine-easy-30-min-dinner/