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Linguine with Seafood and Sundried Tomatoes

Rated as 4.6 out of 5 Stars

"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!"
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Ingredients

servings 530
Original recipe yields 8 servings

Directions

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  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; 27.3 44.9 27.2 136 413 Full nutrition

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Reviews

Read all reviews 139
  1. 176 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Out of this world! A good friend is a chef, so I was nervous about cooking for him and his wife. He RAVED and offered me a job in his restaurant! Even my husband, who isn't wild about pasta, ...

Most helpful critical review

I hesitate to review this because I didn't make it exactly the way stated in the recipe due to ingredients I had on hand. That being said, I would imagine it to be a good, basic recipe but nothi...

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Out of this world! A good friend is a chef, so I was nervous about cooking for him and his wife. He RAVED and offered me a job in his restaurant! Even my husband, who isn't wild about pasta, ...

One cup of fat is completely out of control, so I reduced it to 4T altogether (half butter, half oil) and it still tasted great! I also thickened the sauce a bit with cornstarch and doubled bot...

I should start out by saying that it's not often that I rate a recipe 5 stars, but I would give this recipe 6 if I could! I did modify it a little bit though. First, I scaled the recipe to two...

Oh my. I would give this ten stars if it were a choice. This was just sublime. I made it as described with the addition of 1/4 c half and half to give the sauce a little more body. It was sc...

What gives you the right to low-ball a recipe that you haven't even tried. Personally, I found this dish to be absolutely outstanding - Yes, it is very rich . . . but the key word is 'Moderation...

Like this recipe a lot; if you have a Trader Joe's in your area, I used their Frozen Seafood Mix (shrimp, calamari, scallops)instead of just shrimp and scallops (because I love calamari!)and ser...

YUM!! Thanks! I decided that both butter and olive oil was too much for me, so I only used butter this time around (I figured that I'd try the fattening version first to see if I like it, and ...

Great! I followed some suggestions posted before. Reduced the butter, used reserved oil from sun dried tomatoes, used 4 oz clam juice, 4 oz white wine, 2 oz heavy cream, reduced the sauce and ad...

Excellent dish! I scaled this down just for the 2 of us and had to swap out the scallops for some lobster chunks, but I think any combo of seafood would be fabulous. I used 2 cloves of garlic ...