Creamy Seafood Pasta in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the linguine and cook until slightly under al dente, usually 1–2 minutes less than the package directions.
3. Reserve 1 cup of the starchy pasta water, then drain the noodles.
4. Pat the shrimp, scallops, and calamari completely dry using paper towels.
5. Heat 1 tbsp olive oil and 2 tbsp butter in a skillet over medium-high heat until the butter foams.
6. Sear the scallops for 2 minutes per side, then sear the shrimp and calamari for about 2 minutes total until they reach an internal temperature of 145°F (63°C). Cook in batches if they don't fit in one layer to avoid steaming.
7. Remove the seafood from the pan and set aside on a plate.
8. In the same skillet, melt 3 tbsp butter over medium heat.
9. Sauté the minced garlic for 1 minute until fragrant but not browned.
10. Pour in the non-alcoholic white grape juice, scraping the bottom of the pan to release the browned bits.
11. Lower the heat to medium-low and stir in the heavy cream. Bring to a gentle simmer for 3–5 minutes until the sauce begins to thicken slightly.
12. Whisk in the Parmesan cheese until melted and smooth.
13. Toss the cooked linguine into the sauce, stirring constantly.
14. Gradually add the reserved pasta water, one tablespoon at a time, until the sauce reaches a velvety, glossy consistency.
15. Fold the seared seafood back into the pan along with the lemon zest, lemon juice, salt, and pepper.
16. Remove from heat immediately to prevent overcooking the seafood.
17. Garnish with fresh parsley and serve.