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Seafood Medley with Linguine

Total Time

Prep: 35 min. Cook: 5 min.


8 servings

"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


  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 can (28 ounces) diced fire-roasted tomatoes
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) linguine
  • 1 pound sea scallops
  • 9 ounces uncooked large shrimp, peeled and deveined
  • 2 tablespoons minced fresh parsley
  • Shredded Parmesan cheese, optional


  1. In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley.
  3. Drain linguine. Serve seafood mixture with linguine; if desired, sprinkle with cheese.

Nutrition Facts

3/4 cup: 374 calories, 7g fat (2g saturated fat), 74mg cholesterol, 372mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 23g protein.

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