Amazing Linguine Deliziose
Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minLinguine deliziose is a San Francisco-Italian seafood pasta that loads up linguine with two of the Pacific’s best proteins: shrimp and salmon. The technique is layered Italian sauté cooking, building flavor in stages over high heat. Each ingredient gets its moment in the pan before the next addition.
The light flour dredge on the shrimp and salmon is the small detail that elevates the entire dish. The flour gives the proteins a delicate golden crust during their 1-minute sauté and helps thicken the sauce as it builds. Skip the flour and the seafood stays pale; the sauce stays thin.
Marjoram (rather than oregano or basil) is the herb choice that distinguishes this from generic seafood pasta. Marjoram is gentler, slightly floral, and pairs beautifully with seafood without overwhelming it. The 1-tablespoon dose is generous and intentional.
Adding ingredients one at a time with a 1-minute sauté between each is the technique that builds the layered flavor base. Dumping everything in at once mutes individual flavors; staggered additions keep each ingredient’s contribution distinct.
Pro Tips
- Cool the cooked linguine under cold water as the recipe directs. This stops the cooking and keeps the noodles from clumping while the sauce cooks. They’ll re-warm in the final 1-minute simmer.
- Use medium shrimp (31-35 count). Smaller shrimp overcook in 1 minute; larger ones stay raw.
- Cut the salmon into julienned strips, not cubes. Strips cook evenly in the same time as the shrimp; cubes leave the centers raw while edges overcook.
- Don’t skip the butter (it’s listed as optional, but it’s not). Two tablespoons add the silky finish that ties the sauce together.
- Salt the pasta water aggressively. Pasta only seasons from the inside if the boiling water is properly salted.
Variations
Ingredients
Directions
Boil linguine according to the package instructions or make it fresh. Cool under cold running water and set aside.
Flour the prawns and salmon lightly. In a large sauté pan, heat the olive oil over high heat, then add the prawns and salmon and sauté for 1 minute.
Add the leeks and mushrooms (one at a time), and sauté for 1 minute after each addition. Next, add wine, marjoram, parsley, garlic, salt, pepper, and butter. Sauté lightly for 1 minutes.
Add broth, lower heat and simmer for 2 minutes, adding more broth if the mixture becomes too dry. Add the drained linguine and mix well, then simmer for 1 minute.
To serve:
Place linguine on a plate first, decorate with prawns, then pour the remaining sauce over both. Garnish with parsley.
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