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!
- 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
- Cook linguine according to package directions in heavily salted water. Scoop out a cup of pasta water before you drain it.
- Add one tablespoon of butter to a medium size skillet and melt over medium heat. Add shallots and stir until soft, 2-3 minutes.
- 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.
- 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.
- 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.
- Divide pasta among plates, garnish with fresh thyme and a grinding of fresh pepper and serve at once!