Mariana Trench Seafood Linguine
A delicate seafood pasta with white wine and garlic sauce, featuring fresh scallops and shrimp that evoke the deep ocean's treasures. This mediterranean-inspired seafood ready in about 35 minutes pairs linguine, extra virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz linguine
- 2 tbsp extra virgin olive oil
- 3 cloves, minced garlic
- 1, finely chopped shallot
- 1/2 cup dry white wine
- 8 oz frozen peeled and deveined shrimp
- 8 oz frozen scallops
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 finely chopped shallot, sautéing for 2 minutes until fragrant and softened, but not browned.
- Step 3: Add 1/2 cup dry white wine to the skillet and let it simmer for 2 minutes until reduced by half and the alcohol has cooked off.
- Step 4: Add 8 oz frozen peeled and deveined shrimp and 8 oz frozen scallops to the skillet, stirring to coat in the wine sauce. Cook for 3-4 minutes until the shrimp turn pink and the scallops are opaque.
- Step 5: Stir in 1 tbsp lemon juice, 1/4 cup chopped fresh parsley, 1 tsp sea salt, and 1/2 tsp black pepper. Add the drained linguine and 1/2 cup reserved pasta water, tossing to coat and create a light, glossy sauce that clings to the pasta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mariana Trench Seafood Linguine take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mariana Trench Seafood Linguine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine from drying out.
Can I substitute ingredients in Mariana Trench Seafood Linguine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mariana Trench Seafood Linguine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mariana Trench Seafood Linguine?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
