Creamy Seafood, Mushrooms and Linguine is a quick and simple dish that you can make in a single pot. It’s simple, flavorful and sure to please.
Since you know me, you already know that I like to cook foods in one pot if possible. Not only does it keep clean-up to a minimum, it also helps build the flavor. This is no different.
So, I sautéed the mushrooms, leek and garlic in a little butter until they were nice and soft. I removed them, added a bit more butter and cooked the scallops and shrimp just until they turned color and were almost done, but not quite. I removed the seafood to the same bowl as the vegetables with a slotted spoon, reserved a bit of the juice left behind and discarded the rest. Add enough wine to the reserved juice to bring it up to 1/3 cup.
To make the cream sauce, I created a roux by melting butter and adding flour, salt, mustard powder and pepper. I stirred it constantly until it was smooth and bubbling a little. Then I removed the skillet from the heat and added the cream and wine mixture. Back on the stove it went to thicken up before adding back the seafood and vegetables.
To finish, I poured the mixture into a baking dish and baked it for about 20 minutes, until the top just began to turn golden.
I think this dish is crazy-good. Even though I know it’s not as healthy as a tomato-based sauce, I adore seafood in a cream sauce, especially when it’s infused with wine, garlic and leek.
- 4 tablespoons extra-virgin olive oil
- 8 ounces mushrooms, cleaned and sliced
- 1 large leek, thinly sliced
- 2 garlic cloves, minced
- 1 pound scallops
- 1 pound medium shrimp, shelled and deveined
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ? teaspoon dry mustard
- ? teaspoon pepper
- 11/2 cups fat-free half-and-half
- Dry white wine
- 1 pound linguine
- Preheat the oven to 425.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and leek and sauté, stirring occasionally, for 5 minutes, or until mushrooms are browned and the liquid has evaporated. Add the garlic and sauté for one minute longer. Remove the vegetables to a medium bowl.
- Add the remaining 2 tablespoons of olive oil in the skillet and add the shrimp and scallops. Cook the seafood for 4-5 minutes, until the shrimp begin to turn pink and the scallops are white. Remove to the same bowl with a slotted spoon. Pour liquid from the skillet, reserving 2 tablespoons in a measuring cup. Add enough white wine to the measuring cup to bring the level up to ? cup.
- Heat the quarter cup of butter in the skillet until melted, over low heat. Add the flour, salt, pepper and mustard and stir constantly until the mixture is smooth and bubbling. Remove the skillet from the heat and pour in the half-and-half, stirring until smooth. Add the wine mixture and once again, stir until smooth.
- Put the skillet back on the stove and heat gently until the sauce bubbles. Add the vegetables and seafood and mix to coat.
- Pour the everything into an ungreased shallow casserole dish. Bake in the center of the oven for 20 minutes, or until the top of the seafood just begins to brown.
- While the seafood cooks, heat a pot of water and cook the linguine to al dente. Serve the seafood over the pasta.