Ingredients:

  • 450 g linguine or spaghetti
  • 15 ml olive oil
  • Salt for boiling water
  • 450 g large shrimp, peeled and deveined
  • 225 g sea scallops, patted dry
  • 225 g firm white fish chunks (cod)
  • 30 g unsalted butter
  • 3 g salt
  • 1 g black pepper
  • 42 g unsalted butter
  • 20 g garlic, minced (4 cloves)
  • 240 ml heavy cream
  • 50 g freshly grated Parmesan cheese
  • 15 ml fresh lemon juice
  • 1 g red pepper flakes (optional)
  • 8 g fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the 450 g linguine or spaghetti and cook 1-2 minutes less than the package directions, until al dente.
  2. Before draining, reserve 240 ml of the pasta water. Drain the pasta and set aside.
  3. Pat the shrimp, scallops and fish completely dry with paper towels.
  4. Melt 30 g butter in a 12-inch skillet over medium-high heat until it bubbles.
  5. Add the seafood in a single layer, cooking in batches if it does not fit. Cook undisturbed for 2 minutes until a golden-brown crust forms.
  6. Flip and cook 1-2 minutes more until just opaque. Shrimp should curl into a C shape, not an O. Fish must reach 145°F/63°C internally.
  7. Transfer the seafood to a plate and set aside.
  8. In the same pan, melt 42 g butter. Add the garlic and red pepper flakes and sauté for 1 minute until fragrant.
  9. Pour in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
  10. Stir in the Parmesan and lemon juice. Whisk until smooth and glossy.
  11. Add the cooked pasta and seafood back to the pan. Toss over low heat, adding the reserved pasta water one splash at a time, until the sauce coats the noodles.
  12. Stir in the parsley and serve immediately.