Imagine twirling strands of tender linguine coated in a garlicky white wine sauce, studded with sweet shrimp, tender scallops, and briny mussels, all punctuated by bursts of intense, concentrated flavor from oil-packed sundried tomatoes. This Linguine with Seafood and Sundried Tomatoes is an elegant Italian-inspired dish that brings the flavors of the Mediterranean coast to your dinner table with surprising ease. Unlike heavy, cream-based pasta dishes, this version is light yet satisfying, with the seafood providing protein and the sundried tomatoes adding depth without weighing you down. The combination of fresh seafood, aromatic garlic, white wine, and herbs creates a restaurant-quality meal that comes together in about 30 minutes, making it perfect for both special occasions and weeknight dinners when you want something impressive. Whether you’re celebrating an anniversary, hosting a dinner party, or simply craving the sophisticated flavors of coastal Italian cuisine, this pasta delivers elegance and flavor in every forkful.
Serving Quantity: 4 servings
Cooking Time: 30 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 520
- Protein: 38g
- Fat: 14g
- Carbohydrates: 58g
- Fiber: 4g
- Sugar: 5g
- Sodium: 820mg
1. Gather Your Ingredients
For the pasta:
- One pound linguine or spaghetti
- Two tablespoons salt for pasta water
- Quarter cup reserved pasta cooking water
For the seafood:
- Twelve ounces large shrimp (16-20 count), peeled and deveined
- Eight ounces sea scallops, side muscle removed
- Twelve ounces mussels, scrubbed and debearded
- Quarter teaspoon salt
- Quarter teaspoon black pepper
- Two tablespoons olive oil
For the sauce:
- Quarter cup olive oil
- Six garlic cloves, thinly sliced
- Half cup oil-packed sundried tomatoes, drained and chopped
- Half teaspoon red pepper flakes (adjust to taste)
- One cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- One cup seafood stock or clam juice
- Two tablespoons tomato paste
- Zest of one lemon
- Three tablespoons fresh lemon juice
- Half teaspoon salt
- Quarter teaspoon black pepper
For finishing:
- Three tablespoons unsalted butter
- Half cup fresh parsley, chopped
- Quarter cup fresh basil, torn
- Grated Parmesan cheese (optional, though not traditional with seafood)
- Extra virgin olive oil for drizzling
- Lemon wedges for serving
2. Prepare the Seafood
Pat all the seafood completely dry with paper towels—this is crucial for proper searing. Any moisture will cause steaming instead of the golden caramelization you want. For the shrimp, peel and devein them if not already done, leaving the tails on for presentation or removing them for easier eating. For the scallops, check for and remove the small, tough side muscle if still attached—it’s a small rectangular tag on the side that’s chewy when cooked. For the mussels, scrub them under cold running water with a stiff brush, pulling off any beards (the fibrous threads sticking out). Discard any mussels that are open and don’t close when tapped, or any with broken shells. Season the shrimp and scallops lightly with salt and pepper. Keep everything refrigerated until ready to cook.
3. Cook the Pasta
Bring a large pot of water to a rolling boil. Add two tablespoons of salt—the water should taste like the sea. Add the linguine and cook according to package directions minus 2 minutes. You want the pasta very al dente as it will finish cooking in the sauce. Stir occasionally to prevent sticking. Before draining, use a measuring cup to scoop out and reserve about one cup of the starchy pasta cooking water. This liquid gold will help create a silky sauce that clings to the pasta. Drain the pasta in a colander but don’t rinse it—you want the starch on the surface to help the sauce adhere.
4. Sear the Scallops and Shrimp
Heat two tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until almost smoking. Pat the scallops dry one more time. Place them in the hot pan, flat side down, without moving them. Sear for 2 to 3 minutes until deep golden brown on the bottom. Flip and sear the other side for 1 to 2 minutes until just cooked through but still tender. Transfer to a plate. Add the shrimp to the same pan. Cook for 1 to 2 minutes per side until pink and just cooked through—they’ll curl into a C shape when done. Don’t overcook or they’ll become rubbery. Transfer the shrimp to the plate with the scallops. The seafood will finish cooking in the sauce later, so slight undercooking at this stage is fine.
5. Start the Sauce
In the same skillet over medium heat, add quarter cup of olive oil. Once shimmering, add the sliced garlic. Cook for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden. Don’t let it burn or it will taste bitter. Add the chopped sundried tomatoes and red pepper flakes. Cook for 1 minute, stirring constantly. The sundried tomatoes will release their oil and intensify in flavor. The kitchen should smell incredible with garlic and tomatoes. Add the tomato paste and cook for 1 minute, stirring to incorporate. This adds depth and helps thicken the sauce slightly.
6. Deglaze and Build the Sauce
Pour in the white wine, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. These bits are packed with flavor and will dissolve into the sauce. Let the wine bubble and reduce by about half, approximately 3 minutes. The harsh alcohol smell should dissipate. Add the seafood stock or clam juice, lemon zest, lemon juice, salt, and pepper. Stir well and bring to a simmer. Let the sauce simmer for 5 minutes to allow the flavors to meld and concentrate slightly. The sauce should be flavorful, aromatic, and well-balanced between garlic, wine, citrus, and tomato.
7. Cook the Mussels
Add the cleaned mussels to the simmering sauce. Increase heat to medium-high, cover the skillet with a lid, and let the mussels steam for 5 to 7 minutes until they open. Shake the pan occasionally without removing the lid. After 5 to 7 minutes, check the mussels—they should be opened with the meat visible. Discard any mussels that haven’t opened after 8 minutes as they were likely dead before cooking and aren’t safe to eat. The mussels will release their briny liquid into the sauce, adding wonderful ocean flavor. Use tongs to gently stir, distributing the mussels throughout the sauce.
8. Combine Pasta and Seafood
Reduce heat to medium-low. Add the drained linguine to the skillet with the sauce and mussels. Using tongs, toss the pasta in the sauce, lifting and turning to coat every strand. Add the seared shrimp and scallops back to the pan, nestling them into the pasta. Add about half a cup of the reserved pasta water and toss everything together. The starchy pasta water helps create a silky sauce that clings to the noodles rather than pooling at the bottom. Add three tablespoons of butter and toss until melted and incorporated, creating a glossy, emulsified sauce. If the pasta seems dry, add more pasta water a little at a time until you achieve the desired saucy consistency.
9. Add Fresh Herbs
Remove the skillet from heat. Add most of the chopped fresh parsley and torn basil leaves, reserving some for garnish. Toss the pasta one final time to distribute the herbs throughout. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice if needed. The pasta should be perfectly al dente, the seafood tender and flavorful, and the sauce should coat every strand beautifully. The dish should smell incredible with garlic, herbs, and the fresh scent of the sea.
10. Plate and Serve
Using tongs, twirl portions of the linguine into nests and place in the center of wide, shallow pasta bowls or plates. Arrange the shrimp, scallops, and mussels attractively on top of and around each pasta portion. Spoon the sauce over and around each serving, making sure everyone gets plenty of that delicious liquid. Garnish with the reserved fresh parsley and basil. If desired, add a light grating of Parmesan cheese, though this is not traditional with seafood pasta in Italy. Drizzle with a thread of high-quality extra virgin olive oil for richness and sheen. Serve immediately while hot with lemon wedges on the side for squeezing. Accompany with crusty Italian bread for soaking up the sauce and a simple arugula salad for a complete, elegant meal.
Tips for Perfect Results
- Use the freshest seafood you can find. Fresh seafood is sweet and tender, while old seafood can be fishy-tasting and rubbery regardless of cooking technique.
- Pat all seafood completely dry before searing. Wet seafood steams instead of searing and won’t develop that delicious golden crust.
- Don’t overcook the seafood. Shrimp and scallops cook very quickly and become rubbery when overcooked. They should be just opaque and tender.
- Cook pasta to al dente or even slightly under. It will finish cooking in the sauce and should have a slight bite, not be soft and mushy.
- Reserve pasta water before draining. This starchy liquid is essential for creating a sauce that clings to the pasta rather than separating.
- Use dry white wine, not cooking wine. A wine you’d drink makes a sauce you’ll love. Sweet wines will make the sauce cloying.
- Don’t skip the butter at the end. This creates an emulsified sauce with body and richness that ties everything together beautifully.
- Add fresh herbs at the end, not during cooking. Heat destroys their delicate flavor and vibrant color, so wait until the last minute.
- Work quickly once the pasta is cooked. Pasta continues to absorb liquid as it sits, so you want to sauce and serve immediately for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 1 day, though seafood pasta is really best enjoyed fresh. Reheat gently in a skillet over low heat with a splash of stock or water, stirring frequently. The seafood will become slightly firmer upon reheating but the flavors remain excellent. This dish is truly meant to be enjoyed immediately when the pasta is perfectly coated, the seafood tender, and everything is hot and fragrant.
