Holiday Seafood Linguine My Creamy White Wine Recipe

Instructions:

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions for al dente. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
2. Pat shrimp and scallops dry. Season all seafood with salt and pepper.
3. Heat olive oil and butter in a large skillet over medium heat. Add shallots and red pepper flakes (if using) and sauté until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Pour in white wine and bring to a simmer. Cook until the wine has reduced by half, about 5 minutes.
5. Add clams to the pan, cover with a lid, and cook until the clams open, about 5-8 minutes. Discard any clams that do not open. Remove clams and set aside.
6. Stir in heavy cream and bring to a simmer. Reduce heat and simmer gently for 2-3 minutes, allowing the sauce to thicken slightly. Stir in Parmesan cheese until melted and smooth.
7. Add shrimp and scallops to the sauce. Cook shrimp until pink and opaque and scallops are just cooked through, about 3-4 minutes, flipping halfway through.
8. Stir in lemon juice and parsley. Add the cooked linguine and toss to coat. Add reserved pasta water, a little at a time, if the sauce is too thick.
9. Divide the pasta among plates. Top with the cooked clams, additional parsley, and grated Parmesan cheese. Serve immediately.