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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
Seafood Medley with Linguine Recipe photo by Taste of Home
Reviews
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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!
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.
A family favorite. Tried this for Lent a few years ago. No meat, but not sure it counts as a Lenten sacrifice!
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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.
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!