How to make Simple Seafood Pasta - intense and flavorful with a key tip

Ingredients

• 340 g Calamari (tentacles included) (cut into ½‑inch strips)
• 200 g Scallops (cleaned, side muscle removed)
• 200 g Shrimp, peeled and deveined (if large, cut in half lengthwise)
• 300 g Grape (or cherry) tomatoes (halved)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 7 Tbsp Extra Virgin Olive Oil (for sautéing)
• 3 Garlic cloves (minced)
• 0.5 cup Dry white wine (use a dry variety such as Pinot Grigio)
• 0.25 cup Fresh parsley (chopped)
• 300 g Linguine pasta (Italian dry pasta)
• 6-7 Tbsp Salt (add at the end, to taste)
• to taste Black pepper (optional)
• to taste Red pepper flakes (optional for heat)

Instructions

1. Prep All Ingredients

   Trim and clean the calamari, then cut into ½‑inch strips. Halve the large shrimp, halve the grape tomatoes, mince the garlic, and chop the parsley. Measure out butter, oil, wine, and salt.

   Time: PT10M

2. Melt Butter and Heat Oil

   Place the skillet over medium heat, add 7 Tbsp olive oil and the 4 Tbsp butter. Stir until the butter is fully melted.

   Time: PT2M

   Temperature: medium

3. Infuse Garlic

   Add the minced garlic to the butter‑oil mixture and sauté for 30–60 seconds until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: medium

4. Cook Calamari and Tomatoes

   Add the calamari strips to the skillet, stirring to coat. Immediately add the halved tomatoes. Reduce heat to medium‑low and let the mixture simmer, stirring occasionally, for 45 minutes (30–60 min range) until the calamari becomes tender again and the sauce reduces.

   Time: PT45M

   Temperature: medium-low

5. Boil Pasta

   While the sauce simmers, bring a large pot of water to a rolling boil. Salt the water generously, then add the linguine. Cook for 10 minutes or according to package directions for al dente.

   Time: PT15M

   Temperature: high

6. Reserve Pasta Water and Drain

   Before draining, scoop out ½ cup of the hot pasta water and set aside. Drain the linguine in a colander.

   Time: PT2M

7. Cook Shrimp and Scallops

   Increase the skillet heat to medium. Add the shrimp (halved if large) and scallops to the sauce. Cook, stirring gently, for 3–4 minutes until the shrimp turn pink and the scallops are opaque.

   Time: PT4M

   Temperature: medium

8. Add Parsley and Deglaze

   Stir in the chopped parsley, then pour in the ½ cup dry white wine. Let the wine reduce for about 3 minutes, allowing the alcohol to evaporate and the flavors to meld.

   Time: PT4M

   Temperature: medium

9. Combine Pasta and Finish Sauce

   Add the cooked linguine to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches a silky consistency. Season with the remaining salt, black pepper, and optional red pepper flakes to taste.

   Time: PT3M

   Temperature: medium

10. Plate and Serve

    Transfer the seafood linguine to warmed plates, garnish with a drizzle of extra olive oil if desired, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Calamari (tentacles included): squid rings
• Instead of Scallops: large shrimp
• Instead of Shrimp, peeled and deveined: small shrimp
• Instead of Grape (or cherry) tomatoes: canned diced tomatoes
• Instead of Unsalted Butter: margarine
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Garlic cloves: 1 tsp garlic powder
• Instead of Dry white wine: chicken broth + 1 tsp lemon juice
• Instead of Fresh parsley: basil
• Instead of Linguine pasta: spaghetti
• Instead of Salt: sea salt

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Wooden Spoon or Spatula
• Ladle (optional)
• Serving Plates (optional)

Critical Steps — Do Not Skip

• Simmer calamari with tomatoes for 30‑60 minutes to achieve tenderness.
• Add salt only at the end to avoid over‑seasoning the sauce.
• Do not overcook shrimp and scallops; they only need 3‑4 minutes.
• Deglaze with white wine to lift caramelized flavors.

Chef Tips from the Video

• If you can get shrimp with shells on, fry the shells with the butter and garlic first, then discard for an extra depth of flavor.
• Use high‑quality Italian linguine for the best bite and texture.
• Finish the dish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; seafood texture degrades after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The garlic‑butter sauce can be prepared up to 2 hours ahead; keep warm and add seafood just before serving.
• Reserve the pasta water during cooking; it helps re‑emulsify the sauce if reheating.

Frequently Asked Questions