Description
A comforting dish of tender linguine topped with succulent scallops in a rich garlic butter sauce, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 8 ounces linguine
- 1 pound scallops
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup white wine
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant but not browned.
- Add the scallops to the skillet. Cook for 2-3 minutes on each side until golden-brown. Season with salt, pepper, and red pepper flakes.
- Pour the white wine into the skillet, stirring to deglaze the pan. Simmer for about 2 minutes.
- Add the cooked linguine to the skillet and toss with the scallops and garlic butter sauce until evenly coated.
- Stir in the chopped parsley just before serving. Serve hot with lemon wedges.
Notes
For a lighter version, substitute butter with olive oil. Use shrimp or chicken if scallops are not available.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 1g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 150mg
