Limone al Mare

A bright, silky seafood pasta built around Casa Trio No. 01 Limone, sweet shrimp and scallops, fresh herbs and lemon. Elegant enough for entertaining, but simple enough for a weeknight.

Serves 4

Ingredients

340–400 g linguine

1 jar Casa Trio No. 01 Limone

225 g large shrimp, peeled and deveined

225 g sea scallops, side muscle removed

2 tbsp extra virgin olive oil

2 tbsp unsalted butter, divided

4 tbsp heavy cream

¼ cup finely grated Parmigiano-Reggiano

½–¾ cup reserved pasta water, as needed

2 tbsp fresh flat-leaf parsley, finely chopped

1 tsp finely grated fresh lemon zest

Freshly cracked black pepper

Sea salt, as needed

Optional: small pinch of Calabrian chili flakes

Method

1. Cook the pasta.

Bring a large pot of well-salted water to a boil. Cook the linguine until about 1 minute shy of al dente. Reserve at least 1 cup of pasta water before draining.

2. Sear the seafood.

Pat the shrimp and scallops very dry and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.

Sear the scallops for approximately 1½–2 minutes per side until deeply golden and just cooked through. Remove to a plate.

Add the shrimp and cook for approximately 1–2 minutes per side, just until opaque. Remove with the scallops. Don’t overcook them—they’ll return to the pan briefly at the end.

3. Build the Limone sauce.

Reduce the heat to medium-low. Add 1 tbsp butter and 4 tbsp cream to the skillet.

Once gently bubbling, stir in the full jar of Casa Trio Limone. Cook for 1–2 minutes, stirring until smooth.

Add about ¼ cup pasta water and allow everything to come together.

4. Finish the pasta.

Add the drained linguine directly to the skillet and toss vigorously.

Add the Parmigiano gradually along with additional pasta water as needed until the sauce becomes glossy and clings to every strand.

Return the shrimp and scallops to the pan along with the remaining 1 tbsp butter. Toss gently for about 30 seconds.

5. Finish and serve.

Remove from the heat and fold in the parsley and fresh lemon zest.

Taste before adding additional salt. Finish with cracked black pepper and, if desired, a tiny pinch of Calabrian chili.

To serve

Twirl the linguine into warm bowls and arrange the shrimp and scallops over top. Finish with a little parsley, lemon zest and a light drizzle of good olive oil.

Casa Trio pairing

Wine: Sauvignon Blanc or Vermentino

Pasta: Linguine

Occasion: Date night, dinner party, summer patio dinner