• Watson

The Not-so-saucy Seafood Pasta

Seafood pasta is one of my favorite pasta dishes...OK, scratch the word "seafood"...who doesn't like pasta?! But one of the boys doesn't care for red sauce, or "too saucy" as he calls it, so I came up with this "not-so-saucy seafood pasta", or "Seafood Linguine with White Wine Sauce", if you feel a bit fancy tonight.


  • 1 lb Linguine - we used two 8 oz packages of “Spinach and Chive Linguine Pasta” from Trader Joe’s

  • 1 lb frozen mixed seafood - we used one bag from Trader Joe’s, but you can use pretty much any seafood, mixed or not

  • 4 tablespoons olive oil

  • 4~6 cloves of garlic, minced

  • 1~2 stalks of green onion, chopped

  • 1 teaspoon salt

  • Optional: 1 teaspoon paprika

  • Optional: 1 teaspoon black pepper

  • ¼ cup white wine - any brand would do, as long as Mom n Dad like it

  • 1/2 lemon, juiced

  • Optional: 2 tablespoons chopped parsley


  1. Cook the linguine pasta according to the instructions on the package, drain water from the pasta using a colander.

  2. Now let’s make the white wine sauce with seafood! Thaw the seafood in a colander, and rinse under cold water, drain the water and dry with a clean kitchen towel or paper towel.

  3. Heat up the olive oil in a saucepan over medium-high heat, add the minced garlic and green onions and cook for about 1 minute, then add the seafood.

  4. Stir fry for ~3 minutes, add salt, paprika and black pepper (if desired), stir for another minute, then add white wine and lemon juice, and cook for about 3~5 more minutes, turn off the heat.

  5. Add the pasta back to the saucepan, use a pair of tongs to toss it well with the seafood and white wine sauce.

  6. Garnish with chopped parsley (or not), and serve!

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