Lemony Seafood Linguine
There's something about the smell of the ocean and fresh seafood that makes my heart happy. Yep, still down here at the Oregon Coast and loving every minute. I mean, just take a look at the view from last night. COME ON. Are you kidding me, Oregon?! All the heart eyes.
Anyhoo...seafood.
When I decided to spend some time at the coast, I had this vision of a seafood linguine in a lemony, buttery, garlicy, capery sauce. Seriously, I thought about it for daaaays leading up to my trip. In keeping with the seasonal seafood calendar, I bought fresh Oregon Bay Shrimp and Dungeness Crab. Two of my absolute faves.
And guys, let me tell you. This was the BOMB. It totally hit the spot. It was fresh, flavorful, and with a hint of red pepper flake, it had the right amount of heat.
Enjoy!
Lemony Seafood Linguine
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
INGREDIENTS
3/4lb Linguine
1/2lb Oregon Bay Shrimp (cocktail shrimp!)
1/4lb Dungeness crab meat
1/4 Dry White Wine
1 Lemon, juice and zest
3 Tbsp Butter, unsalted
3 garlic cloves, minced
3 Tbsp Capers, rinsed
1 Tbsp fresh oregano, finely diced
2 tsp fresh thyme, finely diced
5 basil leaves, chopped in thin strips
1/2 tsp red pepper flake
Salt + Pepper
INSTRUCTIONS
Cook the pasta per the directions on the packaging.
Prepare your ingredients for the sauce: Zest and juice the lemon; mince the garlic; dice up oregano and thyme.
Heat 2 Tbsp of olive oil and the butter in a large saute pan over medium heat.
Once the butter is melted, add the garlic and cook until fragrant. About one minute.
Add the white wine, lemon juice + zest, oregano, thyme, capers and red pepper flake. Saute until the sauce has reduced slightly.
Add the shrimp and crab and cook until shrimp have cooked through. This will not take long.
Add pasta and toss until noodles are coated in the sauce. Add salt + pepper to taste.
Top with chopped basil leaves and serve!