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Recipes » Seashore Pasta

Seashore Pasta

By Kate Morgan Jackson

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This breezy recipe for seashore pasta combines tender seafood with summer corn and tomatoes in a buttery white wine sauce for the perfect beachy supper!

seashore pasta

We do love the beach, the Southern husband and I.  Being the true Jersey girl that I still am, the proper term is “down the shore” but whether you call it the shore, the beach or the seaside, we are always up for a long hand in hand stroll along the waves.

Here we are down the shore at beautiful Point Pleasant Beach in New Jersey.  I think it was a windy day in March, but we were perfectly happy bundled up in the late winter winds.

Jersey shore

The last seashore trip we took was back in February, and it was also one of the very best we’ve ever had…we spent a glorious week in sunny Puerto Vallarta at my brother and sister-in-law’s gorgeous home right on the water.

Puerto Vallarta

I have such amazing memories of that trip, and almost all of them have a beautiful seashore background.  Can’t you just hear those crashing waves?

Nest bar

It seems like a lifetime ago, before the world hunkered down, back when my hair wasn’t curly and before we picked up and moved down to North Carolina.  I know there are some gorgeous beaches here too, and when we start getting back to normal I’m excited to explore them.

But until then, I’m getting my seashore vibes on my looking keeping this Puerto Vallarta picture as my phone screen background…

sunset

…and cooking up easy breezy seafood suppers that give dinnertime just a bit of that beachy, down the shore vibe.

This one matches up shrimp and scallops with fresh summer corn and tomatoes, all in a buttery white wine sauce…all my favorite summer flavors on one plate!

Here’s how you make Seashore Pasta!

I like to use linguine for this recipe, but any long pasta will do.  Cook it up in nice salty water – it should remind you of ocean water! – and save a cup of that starchy salty water before you drain it.

Next, sauté up some chopped shallots in a little butter, add some white wine, and then more butter until you have a beautiful silky sauce.

You are going to cook up some scallops and shrimp in that sauce until they are just done (about 5 minutes) and then stir in some fresh chopped thyme, some fresh corn kernels and some chopped cherry tomatoes.  You aren’t really cooking the veggies, you are just warming them up a tad.

Add the pasta and toss until everything is well combined, sprinkling in some Parmesan cheese as you go.  Drizzle in some of the reserved pasta water if you need to loosen up the sauce a bit.

Now all that’s left to do is divide your glorious buttery seashore pasta among plates, garnish with a little more fresh thyme and a grinding of fresh pepper and serve at once!

Seashore Pasta

And know that someday, somehow, we will all make it back to our beloved vacation spots and make more wonderful memories.

Love to all,

Kate xo

 

Want to round out your meal? This recipe pairs well with...

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rustic blueberry peach tartRustic Blueberry Peach Tart
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Easy Seashore Pasta

Seashore Pasta


  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Description

This breezy recipe for seashore pasta combines tender seafood with summer corn and tomatoes in a buttery white wine sauce for the perfect beachy supper!


Ingredients

  • 8 ounces linguine
  • 1 shallot, minced
  • 5 tablespoons cold butter, cut into cubes
  • 3/4 cup white wine
  • ½ pound shrimp, peeled and deveined
  • 8 dry sea scallops
  • 2 tablespoons fresh chopped thyme, plus more for garnish
  • Kernels from two ears of corn
  • 2 cups halved cherry tomatoes
  • ½ cup freshly grated parmesan cheese
  • Fresh ground pepper

Instructions

  1. Cook linguine according to package directions in heavily salted water.  Scoop out a cup of pasta water before you drain it.
  2. Add one tablespoon of butter to a medium size skillet and melt over medium heat. Add shallots and stir until soft, 2-3 minutes.
  3. Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
  4. Once the butter is melted, stir in the shrimp and scallops and cook until just done, about 5 minutes. Stir in the chopped thyme, corn and tomatoes and stir.
  5. Add the pasta and toss until everything is well combined.  Add the cheese and toss again.  Drizzle in some of the reserved pasta water if you need to loosen up the sauce a bit.
  6. Divide pasta among plates, garnish with fresh thyme and a grinding of fresh pepper and serve at once!
5538.3 g492.8 mg19.7 g11.3 g0 g62.1 g4.5 g33.1 g151 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on July 19, 2020

Good for: Dinner Party, Fourth of July, Kate's Favorites, Labor Day, Lent

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  1. Martha in KS says

    July 19, 2020 at 6:55 pm

    Ooh this looks yummy! Thanks for sharing the beach pix – not too many beaches here in Kansas. Your sister-in-law could be your sister.

    Reply
    • Kate Morgan Jackson says

      July 20, 2020 at 2:31 pm

      That’s the best compliment ever – I love her to bits! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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