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Seafood Medley with Linguine

 Seafood Medley with Linguine
"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
8 ServingsPrep: 35 min. Cook: 5 min.


  • 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


  • 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.

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Seafood Medley with Linguine (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup seafood mixture with 1-1/4 cups linguine (calculated without Parmesan cheese) equals 374 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 372 mg sodium, 51 g carbohydrate, 4 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.