Description
A rich and velvety seafood pasta made with linguine tossed in a creamy garlic lemon sauce, prawns, mussels, and tender white fish for a luxurious yet easy main course.
Ingredients
Scale
- 300 g linguine pasta
- 200 g raw prawns, peeled and deveined
- 200 g mussels, cleaned
- 150 g white fish fillets, cut into chunks
- 2 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, finely minced
- 1 small onion, finely diced
- 200 ml heavy cream
- 120 ml seafood stock
- Juice of 1 lemon
- Zest of 1 lemon
- 40 g grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tbsp chopped parsley
Instructions
- Bring a large pot of salted water to a boil, add linguine, and cook until al dente. Reserve one cup of pasta water, drain, and set aside.
- Heat olive oil and butter in a large sauté pan over medium heat. Add the onion and cook until soft, then stir in the garlic.
- Add prawns, mussels, and white fish. Season with salt, pepper, and paprika, and cook until seafood is fully done.
- Pour in seafood stock and simmer gently. Add heavy cream and stir until thick and glossy. Mix in lemon juice, lemon zest, and Parmesan.
- Add cooked linguine to the sauce and toss until evenly coated, adding pasta water if needed.
- Remove from heat and garnish with chopped parsley before serving.
Notes
- Use high quality seafood for the freshest flavor.
- Loosen the sauce with pasta water if it becomes too thick.
- Reheat gently with a splash of cream or water to maintain creaminess.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 165 mg
Keywords: seafood linguine, creamy pasta, seafood pasta, linguine recipe, Mediterranean pasta