Creamy Garlic Seafood Linguine

Name: Creamy Garlic Seafood Linguine
Total time: 25 min
Yield: 4 people
Ingredients: 12 oz Linguine; 8 oz Shrimp (peeled and deveined); 8 oz Squid (cleaned and sliced into rings); 1 cup Heavy Cream; 2 cups Spinach; 2 tbsp Salted Butter; 3 cloves Garlic; 1 medium Shallots; 1 whole Lemon; 0.5 cup Parmesan; 1 tsp Sea Salt; 0.5 tsp Black Pepper

PescatarianUnder 30 MinsDinnerDate NightItalian

Medium

25min

680kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A luxurious yet quick pasta dish featuring tender shrimp and squid tossed in a rich garlic-parmesan cream sauce with wilted spinach.

If you are looking for a restaurant-quality dinner that comes together in under 30 minutes, this Creamy Garlic Seafood Linguine is the ultimate answer. Bursting with the flavors of the ocean, this dish combines tender shrimp and delicate squid with a rich, velvety sauce that clings perfectly to every strand of pasta. There is something truly magical about the pairing of garlic, lemon, and cream—it creates a sophisticated profile that tastes like you spent hours in the kitchen, yet it’s incredibly simple to prepare. Perfect for a romantic date night or a luxurious weeknight meal, this Creamy Garlic Seafood Linguine utilizes fresh ingredients to maximize flavor. The addition of fresh spinach adds a pop of color and earthy balance to the richness of the heavy cream and parmesan. Seafood lovers will adore how the squid and shrimp remain juicy and succulent, gently poached in the garlic-infused sauce. Whether you are an experienced home cook or a beginner, this recipe guides you to pasta perfection. Don't forget the finish of fresh lemon zest, which cuts through the creaminess and brightens the entire plate. Get ready to impress with this stunning Creamy Garlic Seafood Linguine.

Ingredients

350 g Linguine
225 g Shrimp (peeled and deveined)
225 g Squid (cleaned and sliced into rings)
240 ml Heavy Cream
60 g Spinach
30 g Salted Butter
3 cloves Garlic
1 medium Shallots
1 whole Lemon
40 g Parmesan
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 120ml (1/2 cup) of pasta water before draining.
2
While the pasta cooks, mince the garlic and finely chop the shallots. Slice the lemon in half.
3
Heat the salted butter in a large skillet over medium heat. Add the shallots and cook for 2 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
4
Increase heat to medium-high and add the shrimp and squid rings. Sauté for 2-3 minutes just until the seafood is opaque. Do not overcook. Remove the seafood from the pan and set aside on a plate.
5
Reduce heat to medium. Pour the heavy cream into the skillet, scraping up any browned bits. Simmer gently for 3-4 minutes until slightly thickened.
6
Stir in the parmesan cheese until melted and smooth. Add the spinach and stir until wilted.
7
Return the cooked shrimp and squid to the pan. Add the cooked linguine and toss everything together. If the sauce is too thick, splash in some reserved pasta water.
8
Squeeze fresh lemon juice over the pasta and season with sea salt and black pepper to taste. Serve immediately.

Chef's Tips

•Pat the seafood dry with paper towels before cooking to ensure a good sear.
•If you have leftover white wine, add a splash after the garlic to deglaze the pan before adding cream.

More recipes you might like

Recipe By

Kitchen Buddy Chef