Ingredients:
- 12 oz Linguine or Fettuccine
- 8 oz Raw Shrimp (peeled & deveined)
- 8 oz Sea Scallops (dry-packed preferred)
- 3 Tbsp Unsalted Butter (for searing)
- 1 Tbsp Olive Oil
- 4 Tbsp Unsalted Butter (for sauce)
- 3 cloves Garlic, minced
- 1 tsp All-Purpose Flour (optional thickener)
- ½ cup Dry White Wine (e.g., Pinot Grigio)
- 1 ½ cups Heavy Cream
- 1 ½ cups Freshly Grated Parmigiano-Reggiano
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Fresh Lemon Zest
- 2 Tbsp Fresh Parsley, chopped (for garnish)
- Salt (to taste)
Instructions:
- Cook linguine in heavily salted water until al dente (about 1 minute less than package directions). Reserve at least 1 ½ cups of the starchy pasta water before draining.
- While pasta cooks, season shrimp and scallops lightly. Heat 2 Tbsp butter and 1 Tbsp oil in a large skillet over medium-high heat. Sear scallops first until golden (1.5-2 min per side), remove. Add shrimp and cook briefly until pink (about 2 minutes total). Remove all seafood and set aside.
- Lower the heat to medium-low. Add the remaining 4 Tbsp of butter to the skillet. Whisk in the minced garlic and cook gently for 1 minute until fragrant. If using flour, whisk it in and cook for 1 minute.
- Pour in the white wine. Scrape up any browned bits (fond) from the bottom of the pan. Let the wine simmer and reduce by half.
- Reduce heat to low. Slowly whisk in the heavy cream. Allow the mixture to warm through gently; do not bring to a rolling boil.
- Remove the skillet from the heat entirely. Gradually add the grated Parmesan, stirring continuously until the sauce is smooth and velvety. Add a splash of reserved pasta water if the sauce seems too thick.
- Return the skillet to very low heat. Stir in the black pepper and lemon zest. Gently fold the cooked seafood back into the sauce. Toss with the drained pasta.
- Adjust consistency by adding reserved pasta water, a splash at a time, until the sauce perfectly coats the noodles. Serve immediately, garnished generously with fresh parsley.