Linguine with Seafood and Sundried Tomatoes

4.6
(200)

A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

28
28
28
28
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound linguine pasta

  • ½ cup olive oil

  • ½ cup butter

  • 4 cloves garlic, minced

  • 1 pound bay scallops

  • 1 pound medium shrimp - peeled and deveined

  • 1 (8 ounce) jar clam juice

  • cup chopped sun-dried tomatoes

  • ¼ cup chopped fresh parsley

  • 2 ½ teaspoons lemon zest

  • ¼ teaspoon salt

  • ¼ teaspoon crushed red pepper flakes

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  2. In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.

  3. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.

  4. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Nutrition Facts (per serving)

530 Calories
27g Fat
45g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 530
% Daily Value *
Total Fat 27g 35%
Saturated Fat 10g 48%
Cholesterol 136mg 45%
Sodium 413mg 18%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 27g
Vitamin C 7mg 36%
Calcium 62mg 5%
Iron 4mg 21%
Potassium 434mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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