Seafood Medley with Linguine

Name: Seafood Medley with Linguine
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 8 servings.
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

"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

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.

Nutrition Facts

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

Originally published as Seafood Medley with Linguine in Country Woman June/July 2008

Reviews

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Average Rating:

firekitchen

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!
DrLynne

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.
julieandjoel

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!
alexismd

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.
Zafira Fauxhall

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!