Seafood Linguine

If you’re in search of a special dinner that combines elegance with mouthwatering flavors, look no further than our seafood linguine with scallops and shrimp. This recipe takes a classic Mediterranean favorite and elevates it to new heights with succulent scallops and tender shrimp in a creamy, tomato-infused sauce that strikes the perfect balance between fresh and decadent.

Whether you’re hosting a dinner party or simply treating yourself to a gourmet night in, our seafood medley pasta promises to impress with perfectly cooked linguine, sweet shrimp and briny mollusks, all swimming in a velvety pink sauce.

Ingredients for Seafood Linguine

• Alliums: Garlic and onion serve as the base of this sauce, adding depth of flavor and aromatics that complement fresh seafood well.
• Butter, olive oil and white wine: You’ll also need butter, olive oil and white wine to saute the alliums and infuse deeper flavors into the sauce. Don’t have white wine or prefer to skip this ingredient? Chicken stock works just as well.
• Canned tomatoes: Fire-roasted tomatoes add some heat to this dish and help create that perfectly pink color.
• Herbs: This pasta is big on herbs, and you can taste the difference. Although we prefer to use fresh rosemary, oregano and parsley here, you can always go the dried route if that’s what you have on hand.
• Sugar: Sugar helps cut the natural acidity in tomatoes, and since we used fire-roasted tomatoes for this recipe, a tiny bit of sugar will balance your sauce.
• Pasta: Linguine is a classic choice to pair with seafood sauce. The long noodles entangle with the fish and allow you to get bites of fresh fish and pasta with every twirl.
• Seafood: We opted for a mix of sea scallops and large shrimp, peeled and deveined for this seafood linguine recipe. When possible, try to use fresh instead of frozen seafood, as it greatly impacts the taste and texture of this dish.
• Parmesan cheese (optional): Not absolutely necessary, but strongly encouraged. A sprinkle of cheese makes everything better, including seafood pasta.

Directions

Step 1: Make the sauce

Kayla Blydenburgh for Taste of Home

In a large skillet, saute the chopped onions in butter and olive oil until they’re translucent and tender. Add the garlic, and saute for one minute longer. Pour in the wine, and bring the pan to a boil, cooking until the liquid is reduced to 1/2 cup. Toss in the tomatoes, rosemary, sugar, oregano, salt and pepper, bringing everything back to a boil over medium heat. Reduce the heat and simmer, uncovered, for 15 minutes longer.

Step 2: Cook the pasta

Kayla Blydenburgh for Taste of Home

Cook the linguine according to the package directions until it’s al dente.

Step 3: Finish the seafood sauce

Kayla Blydenburgh for Taste of Home

Add the scallops and shrimp to the tomato mixture, and cook until the shrimp turns pink and the scallops are firm and opaque, four to five minutes. Stir in the chopped parsley.

Step 4: Plate and serve

Kayla Blydenburgh for Taste of Home

Drain the linguine, and immediately serve the seafood mixture with the hot pasta. Sprinkle the dish with cheese and more herbs, if desired.

Kayla Blydenburgh for Taste of Home

Seafood Linguine Variations

• Switch up the pasta: Feel free to substitute the linguine with a different pasta shape. We recommend bucatini or angel hair.
• Add vegetables: To sneak in some extra nutrients and healthy veggies, try adding peas, julienned carrots, bell peppers or asparagus.
• Make the sauce fra diavolo style: Like your seafood pasta on the spicy side? Trade the pink sauce for the “Brother Devil’s” version, which is a kicked-up Italian-American sauce made with crushed red pepper flakes, garlic and fresh herbs.

How to Store Seafood Linguine

This savory seafood pasta is good to the very last bite, so don’t let one go to waste! Save those leftovers, even extra sauce, and you can always whip up a new batch of linguine the next day.

How long does seafood linguine last?

If it’s stored in a sealed, airtight container, leftover seafood linguine pasta can stay fresh in the fridge for three to four days.

What’s the best way to reheat seafood linguine?

Day-old fish can turn dry, rubbery or smelly when microwaved, so we suggest avoiding this method altogether. When you’re ready for more seafood pasta, simply remove the leftovers from the fridge and allow them to warm up for 30 to 40 minutes. This dish will still taste delicious at room temp, without actually reheating it.

Seafood Linguini Tips

Kayla Blydenburgh for Taste of Home

What other kinds of seafood can you add to this seafood medley recipe?

You can swap in any seafood you like. Try squid, lobster or mussels next time.

How many large shrimp are typically in a pound?

There are 26 to 30 large shrimp in a pound. If you can only find medium-sized shrimp, there will be 41 to 50 shrimp inside.

What can you serve with seafood linguine?

This seafood medley pairs well with buttery garlic bread and a tall glass of white wine. The classic duo of white wine and fish is one of our favorite food-and-wine pairings.