A delightful seafood pasta dish featuring a creamy garlic sauce and a medley of fresh seafood.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the diced onion and minced garlic to the butter and sauté until fragrant.
Cook until the onions are translucent for the best flavor.
Pour in the white wine and let it reduce by half.
Use a dry white wine for a balanced flavor.
Stir in the shrimp stock, heavy cream, and Old Bay seasoning. Simmer until the sauce thickens.
Stir occasionally to prevent the sauce from sticking to the pan.
Heat olive oil in a large skillet over medium heat and sauté the mushrooms.
Don't overcrowd the pan to allow the mushrooms to brown evenly.
Add the shrimp, scallops, mussels, and crawfish to the skillet and cook until the seafood is just done.
Cook the seafood in batches if necessary to avoid overcooking.
Cook the linguine according to package instructions, then add it to the skillet.
Reserve some pasta water to adjust the sauce consistency if needed.
Pour the prepared sauce over the seafood and pasta, tossing to combine.
Ensure the pasta is evenly coated with the sauce.
Garnish with fresh parsley and serve immediately.
Serve with a side of garlic bread for a complete meal.
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