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seafood linguine recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This creamy seafood linguine recipe features a rich roasted red pepper and harissa cream base, offering a unique twist on traditional seafood pasta. It’s an easy weeknight meal that balances subtle heat with sweet creaminess, perfect for a luxurious dining experience.
Ingredients
- 14 ounces linguine pasta
- 1 pound large shrimp (peeled, deveined)
- 1 pound fresh clams (scrubbed)
- 1/4 cup olive oil
- 2 small shallots (minced)
- 4 cloves garlic (minced)
- 8 ounces jarred roasted red peppers (drained, chopped)
- 1 tablespoon harissa paste
- 1 teaspoon tomato paste
- 1 cup low-sodium vegetable stock
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper (to taste)
- Fresh parsley (chopped for garnish)
Instructions
- Prepare the Pasta: Cook linguine in well-salted water until al dente. Reserve about 1/2 cup of starchy pasta water before draining the linguine.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced shallots and cook for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Build the Sauce Base: Stir in the chopped roasted red peppers, harissa paste, and tomato paste. Cook for 3-4 minutes, stirring constantly to toast the spices and deepen the flavors.
- Simmer and Cream: Pour in the vegetable stock and bring to a simmer. Cook for 5 minutes, then stir in the heavy cream and fresh lemon juice. Season with salt and pepper and bring back to a low simmer.
- Cook the Clams: Add the scrubbed clams to the simmering sauce. Cover the skillet tightly and cook for 3-5 minutes, or until all clams have opened. Discard any clams that remain closed.
- Add Shrimp and Combine: Add the peeled shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Add the cooked linguine and gently toss everything together until the pasta is fully coated in the sauce.
- Adjust Consistency and Serve: If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency. Serve immediately, garnished generously with fresh parsley.
Notes
For a dairy-free option, substitute heavy cream with full-fat canned coconut milk. To control the spice level, adjust the harissa paste amount to taste. Ensure all clams open fully during cooking; discard any that do not. Add lemon juice at the end to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 800 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg