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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!

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

655 calories; protein 40.7g; carbohydrates 66.7g; fat 25.7g; cholesterol 145mg; sodium 1215.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/03/2015
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 minutes (three steps) would lead to rubbery/tough scallops/shrimp so I seared the jumbo shrimp and jumbo scallops and reserved them then added them into the mixture the last five minutes to keep them tender. Against my better judgement I used the onion and garlic powders that the recipe advised. I should have gone with my instincts and used fresh basil, minced garlic and onion for better flavors. I was also confused by step 2 where they said to add the linguine into the shrimp mixture. Step 3 advises cooked linguine into bowls and then spooning shrimp/vegetable/sauce over the cooked linguine. Just a very confusing prep that did not justify the expensive ingredients. Overall, this turned out acceptable but I would not serve this to company.There are far better seafood pasta dishes that are easier to follow with better flavors for less money. Maybe this recipe needs a bit of editing Read More
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