Ingredients
Scale
- 12 ounces Trader Joe’s Seafood Blend (usually a mix of shrimp, scallops, mussels, and calamari)
- 8 ounces linguine or spaghetti pasta (feel free to use gluten-free pasta if preferred)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (optional, can substitute with seafood broth or chicken broth)
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
If you’re like me and sometimes need to swap ingredients on the fly, I’ve found that substituting the white wine with a splash of lemon juice and broth keeps the dish bright and flavorful. And if you don’t have fresh parsley, a sprinkle of dried Italian herbs can work in a pinch, though fresh always brings that vibrant touch Mama Lou would insist on.
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes. Drain, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Sauté gently for about 1-2 minutes until fragrant and golden, but not burnt. I always remind myself of Mama Lou’s words here: “Garlic sings when it’s just right.”
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices. This step adds a natural sweetness to balance the briny seafood.
- Pour in the white wine (or broth) and let it simmer for 3-5 minutes, reducing slightly. This creates a delicate sauce that’s both light and flavorful.
- Add the Trader Joe’s Seafood Blend to the skillet. Cook for 4-5 minutes, stirring occasionally, until the seafood is opaque and cooked through. I always keep a close eye here—overcooking seafood can rob it of its tender texture, something Mama Lou could spot from a mile away.
- Toss the cooked pasta into the skillet with the seafood and sauce. Add the reserved pasta water a little at a time if the mixture seems dry. This helps the sauce cling perfectly to every strand.
- Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste. The bright lemon finish is something Ouma and I both love—it wakes up the whole dish and gives it that final burst of freshness.
- Serve immediately, with a sprinkle of Parmesan cheese if desired. Mama Lou always said, “A little cheese is like a little love on top.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
