Seafood Medley with Linguine Recipe

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Seafood Medley with Linguine Recipe
Seafood Medley with Linguine Recipe photo by Taste of Home
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Seafood Medley with Linguine Recipe

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Publisher Photo
"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." —Charlene Chambers, Ormond Beach, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min.

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 can (28 ounces) diced fire-roasted tomatoes
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) linguine
  • 1 pound sea scallops
  • 9 ounces uncooked large shrimp, peeled and deveined
  • 2 tablespoons minced fresh parsley
  • Shredded Parmesan cheese, optional

Directions

In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley.
Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired. Yield: 8 servings.
Originally published as Seafood Medley with Linguine in Country Woman June/July 2008, p29

Nutritional Facts

3/4 cup: 374 calories, 7g fat (2g saturated fat), 74mg cholesterol, 372mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 23g protein.

  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 can (28 ounces) diced fire-roasted tomatoes
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) linguine
  • 1 pound sea scallops
  • 9 ounces uncooked large shrimp, peeled and deveined
  • 2 tablespoons minced fresh parsley
  • Shredded Parmesan cheese, optional
  1. In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley.
  3. Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired. Yield: 8 servings.
Originally published as Seafood Medley with Linguine in Country Woman June/July 2008, p29

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Reviews forSeafood Medley with Linguine

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firekitchen User ID: 8310943 223691
Reviewed Mar. 27, 2015

"With no exaggeration this dish has topped my charts as my favourite recipe of all time. My boyfriend agrees, too! I have made this twice with a seafood medley (shrimp, mussels, octopus and squid) and each wine and chicken broth. No fire roasted tomatoes (only had diced) but I plan to try that next time. I can confirm that it is absolutely fantastic each way! (if you have both, I might be slightly inclined toward the broth myself)

Anyway, I highly recommend this. If you have a big appetite, this may only make three-four meals so next time I plan to make a double recipe to eat with guests!"

MY REVIEW
DrLynne User ID: 7644941 175996
Reviewed Jan. 30, 2014

"This was great! My family loved it. I had to use canned diced tomatoes with seasonings, but still added the spices. I highly recommend this. It doesn't take long to prepare which is nice after a hard day at work."

MY REVIEW
julieandjoel User ID: 3723860 105151
Reviewed Oct. 11, 2013

"A family favorite. Tried this for Lent a few years ago. No meat, but not sure it counts as a Lenten sacrifice!"

MY REVIEW
alexismd User ID: 4533558 105137
Reviewed Mar. 17, 2010

"Recipe is very tasty. I cheated a bit and used a can of fire-roasted tomatoes WITH garlic instead of sauteing pure garlic. Still came out great."

MY REVIEW
Zafira Fauxhall User ID: 4054064 174310
Reviewed May. 5, 2009

"We are big seafood pasta fans and my family gave this one a thumbs up. I only had one 14 oz can of the fire roasted tomatoes so I made up the rest with fresh. I omitted the sugar and used a seafood mix of scallops, shrimp and calamari. Yummy!"

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