- **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
# Linguine with Seafood and Sun-Dried Tomatoes: A Step-by-Step Guide
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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### **Ingredients**
- 12 oz linguine pasta
- 1 lb mixed seafood (shrimp, scallops, calamari, or mussels)
- 1/2 cup sun-dried tomatoes (oil-packed, chopped)
- 3 cloves garlic (minced)
- 1/2 cup white wine (or seafood stock for a non-alcoholic option)
- 1/2 cup heavy cream
- 1/4 cup fresh parsley (chopped)
- 2 tbsp olive oil (use oil from sun-dried tomatoes for extra flavor)
- 1/2 tsp red pepper flakes (optional, for a spicy kick)
- Salt and black pepper (to taste)
- Grated Parmesan cheese (for serving)
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### **Step-by-Step Instructions**
#### **1. Cook the Linguine**
- 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.
#### **2. Prepare the Seafood**
- Pat the seafood dry with paper towels to ensure it sears properly. Season lightly with salt and pepper.
#### **3. Sauté the Garlic and Sun-Dried Tomatoes**
- 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.
#### **4. Cook the Seafood**
- 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.
#### **5. Deglaze the Pan**
- 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.
#### **6. Add Cream and Combine**
- Lower the heat and stir in the heavy cream. Simmer for 2-3 minutes until the sauce thickens slightly.
#### **7. Toss with Linguine**
- 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.
#### **8. Add Seafood and Garnish**
- Gently fold the cooked seafood back into the skillet. Sprinkle with fresh parsley and season with salt and pepper to taste.
#### **9. Serve and Enjoy**
- 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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### **Tips for Success**
- Use fresh seafood for the best flavor and texture.
- Don’t overcook the seafood to keep it tender and juicy.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
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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!
**Keywords**: linguine with seafood, seafood pasta recipe, sun-dried tomato pasta, Mediterranean seafood linguine, easy seafood pasta, creamy seafood linguine.