Seafood Lunguini

Are you ready for Thanksgiving?  Right now you probably have your turkey thawing in the fridge, your shopping list done with a couple of small last minute items to purchase fresh the day before.  Arrival times set, ingredients prepped and decorations a’plenty!

As for me, we have not even bought a turkey yet and we don’t have a clue what we are making besides mashed potatoes, cranberry sauce and stuffing to go with the turkey that we hope to pick up today. :)  Thanksgiving at my parents on the real day and the day after we are having one at my house and neither one have been planned nor shopped for.  Ah yes, life on the edge!

But I just had to take the time to wish you a happy Thanksgiving week and if you are in my area and don’t have a place to land for Thanksgiving you are welcome to join us.  Believe me when I tell you there will be more than enough food.

Since there will be an abundance of traditional Thanksgiving foods for the next week I just had to make something that would be completely different.  Seafood linguini sounded like the perfect opposite of turkey and potatoes!

I had never made pasta “to order” before so I decided to try my hand at it with this pasta recipe.  It also gave me the perfect chance to develop the flavor I was looking for.  My other half and I had different suggestions as to how I should do it but the beauty of making each plate by itself was that he could have it his own way with [minimal] resistance! :)

Don’t tell him his idea was better…

This is a seafood recipe inspiration since I don’t cook much with exact measurements.  If you do not have much experience cooking with seafood be sure to purchase fresh seafood from a trusted source.  Don’t hesitate to ask questions about the origin of the food and even about cooking tips! :)

This gave us a great chance to taste the $3.00 wine that was on sale at Tacoma Boys and I was pleasantly surprised!  Next time we will get a case.  For cooking of course. 😉

Seafood Linguini

Linguini cooked until firm but not completely. 

Fresh raw muscles

Fresh raw scallops whole or chopped.

Fresh raw shrimp or prawns

Chopped green onions

Chicken stock

White wine

Minced garlic

Sliced mushrooms

Preheat your pan (always preheat your pan) and melt butter.  Add garlic and saute for a moment.  Pour in chicken stock and white wine letting it simmer for a couple minutes.  Add muscles letting them cook until opened.  If they do not open, flip them on the other side and they should open.  After about a minute add shrimp and scallops, we chopped ours so it would cook along with the shrimp.  Then add mushrooms and enough noodles for one serving.  Let it simmer together for a couple minutes and you can even spoon the juices over the muscles.  YUM!  I would suggest adding enough stock and wine at the start to make a nice sauce to cover your ingredients as adding more at the end should be ok but when you allow it to simmer more at the end you don’t want your seafood to get tough.  Repeat with the next serving and alter the process to create your ideal flavor.

I hope you enjoy your holiday week!  What are you cooking tonight?

  1. kathdedonkathdedon11-20-2012

    This definitely looks like a real feast before the Thanksgiving feast! Love it! :)

    • Dionne BaldwinDionne Baldwin11-20-2012

      Thank you Kath! Oh, it was so good. I want to have this regularly!

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