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Linguine with Seafood Sauce

 Linguine with Seafood Sauce
Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
6 ServingsPrep/Total Time: 30 min.


  • 4 green onions, sliced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (6-1/2 ounces) chopped clams, undrained
  • 1 cup chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces uncooked linguine
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup reduced-fat sour cream


  • In a large nonstick skillet, saute onions and garlic in butter for
  • 4-5 minutes or until tender. Stir in the next 10 ingredients. bring
  • to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile,
  • cook linguine according to package directions.
  • Combine cornstarch and water until smooth; gradually add to seafood

2 of 2

Linguine with Seafood Sauce (continued)

Directions (continued)

  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Drain linguine; toss with sour cream. Place in a serving
  • bowl; add seafood sauce and toss to coat. Yield: 6 servings.
Nutritional Facts: One serving (1-1/3 cups) equals 337 calories, 8 g fat (3 g saturated fat), 139 mg cholesterol, 632 mg sodium, 38 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.