Coastal Seafood Linguine
Author: 
Recipe type: Fish and Seafood
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
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.
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.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/coastal-seafood-linguine/