Coastal Seafood Linguine

If I had to eat one particular food every day it would be seafood. I love love, love seafood. I could eat fish, crustaceans, mollusks, any day of the week.  Crustaceans include crabs, crayfish, lobsters, and shrimp.  The crustaceans contain very little fat which is right down my alley. However mollusks include clams, mussels, oysters, and scallops, these are all filter feeders, they actually clean the water that they live in.  Without a doubt, this is an important job for crustaceans.  Clearly, it really doesn’t matter what you call them, just call me to eat them!

Seafood can be delicious in any form.  Obviously, it doesn’t matter if they are baked, steamed, fried, placed in soups, stews, grilled, kebab, appetizers or main course in a meal!  Without a doubt,  I just love seafood!

There’s a special dish that I like to make called Coastal Seafood Linguine.  Besides, it can be made with any seafood you happen to have on hand.  This Coastal Seafood Linguine is made with squid, scallops, shrimp, and mussels.   Can I say it’s really delicious!  The beauty of this dish is it’s not set in stone.  Simple use the seafood you love or have on hand or leave out the ones you don’t like.  As a result, the dish will be delicious either way.

Comfort Food In A Bowl

Coastal Seafood Linguine is such a comforting dish that takes very little time to make. What’s so fabulous about this dish is that it taste even better the next day. That is if there happen to be any leftovers.  However, once those flavors have had time to really develop you are in for a special treat. The taste can be so satisfying.

Pasta and Seafood Living In Perfect Harmony

Pasta and seafood can live in perfect harmony at any time on my table. This is one advantage to living on the east coast; I refer to it as the coastal effect. The availability of seafood leans itself to a wonderful eating experience.   Besides having access to local seafood the health benefits are numerous.  For instance, seafood can be a great source of  omega-3, its loaded with nutrients, such as protein and vitamin D.  Reseach shows it support healthy vision.  Furthermore, it’s incredibly important for your body and brain.  Along with, the improvement of healthy skin.  Those who struggle with ace, redness, or sagging skin have seen improvement by eating fatty fish.

Bass, trout, catfish, rockfish, oysters, and blue crabs are very plentiful along the Chesapeake Bay where I am from.  Clearly, some fish are better than others, and the fatty types of fish are considered the healthiest.  Equally important, fatty fish are sometimes called oily fish.   For instance tuna, wild salmon from Alaska, tilapia, and Mahi Mahi are known as fatty fish.  Moreover, it’s important to eat fatty fish at least once or twice a week is recommended.   However, some of them can be pretty pricey.

Steps To Making Coastal Seafood Linguine

1. However, a second advantage to living in the area is the access to pre-package frozen seafood.  Pre-packaged frozen seafood can be priced very reasonably.  For that reason, it’s affordable.  And who doesn’t like a good bargain?  Most of the seafood has been flash frozen on the boats and it’s considered to be just as fresh as freshly caught.  Once thawed you could be eating Coastal Seafood Linguine in just a short period of time clearly, preparation becomes very important.  Make sure you have everything on hand before you began to make this dish.  Largely because it aids in the meal prep flowing smoothly.  In spite of, many of the numerous steps this dish will be well worth the time and effort.

Bring a large pot of water to a boil.  Heavily salting the water namely, to season the pasta during cooking. Drop the linguine into the water, and cook until it is al dente. Reserve 1/2 cup of the pasta water.  Meanwhile, the water will be used later to help develop the flavor in the Coastal Seafood Linguine.  Drain pasta and set aside.

Gather the smokey paprika, dried oregano, Old Bay seasoning, onion powder, and cayenne pepper to add to the dish.  Slice 4 leaves of basil into small strips.  Minced two cloves of garlic.  Using a half each green and red pepper, slice them into strips then chop them into small pieces or leave them in strips if you like.  In addition, get creative add other spices that your family might like.  Set them aside.

2. Peel and devein the shrimp.  Coat with 1 teaspoon Old Bay Seasoning and set aside. Cut 3 to 4 cleaned squid,  into 1/2-inch-thick rings with tentacles.  In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Sprinkle the calamari with a small amount of minced garlic, smoked paprika, dried oregano, Old Bay seasoning, onion powder, and cayenne pepper.  Saute’ the calamari for 2 minutes, then set aside.

3. Sprinkle the scallops with the remaining minced garlic, onion powder, smoked paprika, cayenne pepper, dried oregano, and Old Bay seasoning.   Saute the scallops in the skillet for 2 to 3 minutes, then set aside.

4.  Add the mussels, green, red peppers, chopped basil, and 1/2 cup pasta water to the skillet.  Scrape the skillet to remove the seasoning from the bottom of the pan.   Saute’ for about two minutes or until all the mussels are open.  Remove any unopened mussels moreover, they signal that they are not good to eat.  It’s best to remove the mussels from the dish.

5.  Add the shrimp, scallops, calamari, and linguine back to the skillet with the mussels. Sprinkle with pepper.  Add more Old Bay and other seasonings to taste.  Add the lemon juice and cook for another five minutes.  Serve with garlic bread.  Most importantly, Coastal Seafood Linguine is a dish you will love sharing with your family and friends over and over again.  For this reason, it could easily become apart of your meal planning weekly rotation.

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5.0 from 2 reviews

Coastal Seafood Linguine

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Coastal Seafood Linguine is a savory pasta dish laced with shrimp, squid, scallops, and mussels. All you need is French bread for dunking in the sauce to make this one comforting meal.

Author: Sharron Marbury

Recipe type: Fish and Seafood

Cuisine: American

Serves: 6 Servings

Ingredients

• box dry linguine pasta
• 1 package frozen mussels, thawed
• 10 frozen medium size shrimps, clean thawed peel and deveined
• 4 frozen clean squid, thawed and cut into i/2-inch rings with tentacles
• 9 frozen large scallops, thawed
• 3 teaspoons olive oil
• ½ red pepper, chopped or in strips
• ½ green pepper, chopped or in strips
• 1 lemon, juiced
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon smoked paprika
• 1 tablespoon Old Bay (to taste)
• ½ teaspoon dried oregano
• ½ teaspoon pepper
• 4 medium sprigs, sliced basil

Instructions

1. Bring a large pot of water to a boil. Heavily salt the water namely, to season the pasta during cooking. In fact, add a few drops of cooking oil to the water to prevent the pasta from sticking together. Drop the linguine into the water, and cook until it is al dente. Reserve ½ cup of the pasta water. Drain pasta and set aside.
2. Slice 4 leaves of basil into small strips. Minced garlic. Chop green and red peppers, into small pieces or leave them in strips if you like. Juice the lemon. Set aside.
3. Also, season the shrimp, calamari, and scallops with the smokey paprika, dried oregano, Old Bay seasoning, onion powder, and cayenne pepper.
4. Add 2 teaspoon olive oil to a large skillet and saute calamari for two minutes. Next, remove the calamari from the skillet and set aside.
5. Saute the seasoned scallops along with the minced garlic in 1 teaspoon of olive oil for another two minutes. Remove them from the skillet and set aside.
6. Add the mussels, green, red peppers, chopped basil, and ½ cup pasta water to the skillet. Also, scrape the skillet to remove the seasoning from the bottom of the pan. Saute' for about two minutes or until all mussels are open. Remove any unopened mussels for, they are unsafe to eat.
7. Add the shrimp, scallops, calamari, and linguine back to the skillet with the mussels. At this time sprinkle on the pepper, and any additional seasonings you would like. Add the lemon juice and cook for another five minutes. Serve with garlic bread.

3.5.3251

Tell me what is your favorite seafood? Leave your comment below.