Seafood Linguine with Capers and Lemon
This seafood loaded pasta pairs well with sun-soaked seaside lunches and a glass of chilled white wine!
- 1 large pot
- 1 large skillet/frying pan
- 1 pair of tongs
- 1 strainer
- ½ lb linguine
- ½ lb scallops side muscle removed
- ½ lb shrimp peeled and deveined
- 2 tbsp extra-virgin olive oil may sub rendered pork fat; my go-to when searing scallops
- kosher salt
- freshly ground pepper
- 2 tbsp unsalted butter
- 4 garlic cloves minced
- ½ tsp red chili flakes optional
- ⅛ cup capers drained and rinsed
- ¼ cup dry white wine like sauvignon blanc or pinot grigio
- 1 lemon juice of ½ plus wedges for serving
- ¼ cup Italian parsley chopped and lightly packed
- Bring a large pot of water to a boil. When the water reaches a rolling boil, add 2 tbsp of salt, and give it a stir. Bring the water back to a roaring boil, add pasta; cook as per package instructions until just shy of al dente. Reserve 3/4 cup of starchy pasta water before draining the pasta.
- While the pasta cooks, let's get the seafood on the go. Heat 2 tbsp olive oil or rendered pork fat in a large skillet over medium-high heat. Pat scallops dry and sprinkle both sides with salt and pepper.
- Once the skillet is hot, add the scallops and cook for 2 minutes undisturbed (so you can develop that brown seared crust), then flip with tongs and cook for another 60-90 seconds. I always cook the second side for a bit less time than the first. In my opinion, there are few things worse than overcooked scallops. It's critical you don't overcook them! Transfer scallops to a plate and keep warm.
- Add the shrimp to the same skillet and repeat the same process. It’s important to take into account the size of your seafood. Cook times will vary considerably depending on size. While you’re cooking the shrimp, lookout for when the tail starts to turn pink, then it’s time to flip! Once cooked (about 3 minutes total), transfer to the same plate as the scallops.
- Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scrapping brown bits from the bottom with a wooden spoon, until the garlic has softened, about 1 minute or so. Add chili flakes, capers, and wine. Let this simmer for 1-2 minutes until the sauce has slightly thickened. Add parsley, lemon juice and ½ the pasta.
- Using tongs, toss pasta with the sauce. Once coated, add the rest of the pasta and keep tossing. Slowly add the pasta water to thin out the sauce. Season to taste.
- Top with seared seafood, chopped parsley, freshly ground pepper, and a lemon wedge.