Skip to main content New this month
Get the Allrecipes magazine

Seafood Rivera

Rated as 3 out of 5 Stars

"If you're looking for a seafood dish that will impress your guests, look no further. Here's a seafood pasta that will knock their socks off. It's a little pricey but well worth it. Enjoy! If you have leftovers, toss them together with the linguine and store in the refrigerator; the pasta soaks up the sauce and tastes outstanding!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 655 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
  2. Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
  3. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 655 calories; 25.7 g fat; 66.7 g carbohydrates; 40.7 g protein; 145 mg cholesterol; 1215 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I was looking forward to this because of the ingredients. I should have read ahead because I started running into trouble right away. First of all, cooking the seafood for a total of twenty minu...