Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 8 ounces (225g) sea scallops, patted dry
  • 8 ounces (225g) firm white fish fillets (cod, halibut, or sea bass), cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 pound (450g) linguine or spaghetti
  • 4 tablespoons (60ml) olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) fish or vegetable broth
  • 1/4 cup (60ml) heavy cream (optional, for richness)
  • 1/4 cup (15g) chopped fresh parsley
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Pat the scallops dry and season the shrimp, scallops, and fish with salt and pepper.
  3. Heat 2 tablespoons olive oil in the skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 2 minutes).
  5. Add the fish broth and bring to a simmer.
  6. Add the shrimp and cook until pink and opaque (about 2-3 minutes). Add the scallops and fish and cook until just cooked through (about 3-5 minutes, depending on the thickness of the fish). Be careful not to overcook!
  7. If using, stir in the heavy cream. Season with salt and pepper to taste.
  8. Add the cooked pasta to the skillet with the seafood sauce. Toss to coat. Add a little pasta water if the sauce seems too thick.
  9. Stir in the lemon zest, lemon juice, and parsley.
  10. Serve hot, garnished with grated Parmesan cheese (if desired).