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Creamy Seafood Linguine

 Creamy Seafood Linguine
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! “To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread,” she adds. TASTY TIP Carole’s seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
4 ServingsPrep: 20 min. Cook: 15 min.


  • 6 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup fat-free evaporated milk
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/2 pound uncooked large shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 3 tablespoons white wine or reduced-sodium chicken broth
  • 1/2 cup grated Parmesan cheese, divided
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • Cook linguine according to package directions. Meanwhile, in a small
  • bowl, combine cornstarch and milk until smooth; set aside.
  • In a large nonstick skillet, saute onion and garlic in oil until
  • tender. Stir in the shrimp, scallops and wine or broth. Cook,
  • uncovered, for 3-5 minutes or until shrimp turn pink.
  • Stir milk mixture and add to skillet. Bring to a boil over medium
  • heat; cook and stir for 1-2 minutes or until thickened. Stir in 1/4

2 of 2

Creamy Seafood Linguine (continued)

Directions (continued)

  • cup Parmesan cheese, parsley, basil, salt and pepper. Drain
  • linguine; top with seafood mixture. Sprinkle with remaining Parmesan
  • cheese. Yield: 4 servings.
Nutritional Facts: 3/4 cup linguine with 1/2 cup seafood mixture and 1 tablespoon Parmesan cheese equals 394 calories, 7 g fat (3 g saturated fat), 113 mg cholesterol, 749 mg sodium, 46 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat, 1/2 fat-free milk.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.