For a richer flavor, substitute half-and-half or heavy cream for part of the milk. Feel free to customize the seafood to your liking. Mussels, clams, or lobster would also be delicious additions. If you don't have fresh parsley, you can use 1 teaspoon of dried parsley instead. Be careful not to overcook the scallops, as they can become rubbery. A squeeze of fresh lemon juice just before serving adds a bright, zesty finish.
Seafood Linguine
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING8 People
-
VIEWS135
Dive into a symphony of oceanic flavors with our Seafood Linguine. Tender scallops, succulent crab, and juicy shrimp mingle in a creamy, vibrant sauce, tossed with perfectly al dente linguine. A quick, elegant, and deeply satisfying meal that brings the taste of the sea to your table.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate52 g
-
Cholesterol69 mg
-
Fiber3 g
-
Protein28 g
-
Saturated Fat3 g
-
Sodium243 mg
-
Sugar8 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions, about 6-8 minutes, or until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside. (5 min)
02
StepWhile the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the red onion and garlic powder and sauté until softened and translucent, about 3-5 minutes. (7 min)
03
StepPour in the milk and bring to a simmer, stirring occasionally to prevent scorching. Once simmering, stir in the parsley, green bell pepper, red bell pepper, broccoli florets, carrots, and mushrooms. Cook until the vegetables are tender-crisp, about 5-7 minutes. (10 min)
04
StepAdd the shrimp, crab meat, and scallops to the skillet. Cook until the scallops are opaque and cooked through, about 3-5 minutes, being careful not to overcook them. (5 min)
05
StepIn a small bowl, whisk together the flour with 1/2 cup of the hot milk from the skillet until smooth. This creates a slurry. Pour the slurry back into the skillet and stir constantly until the sauce thickens slightly, about 1-2 minutes. (3 min)
06
StepSeason the sauce generously with sea salt and freshly ground black pepper to taste.
07
StepAdd the cooked linguine to the skillet with the seafood sauce. Toss to coat, adding a little of the reserved pasta water if needed to achieve your desired sauce consistency. Serve immediately, garnished with extra parsley if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Glen Hudson
Mar 4, 2025I added a bit of white wine and it really elevated the dish. Definitely a crowd-pleaser!
Laurel Wolf
Dec 10, 2024The sauce was a bit too thick for my liking, so I added more pasta water. Came out perfect!
Giovanna Klocko
Sep 30, 2024Make sure not to overcook the scallops! They can get rubbery quickly.
Candice Reynolds
Sep 13, 2024This recipe was so easy to follow! The seafood was perfectly cooked and the sauce was amazing!
Ruben Lemke
Apr 1, 2024My family loved this! I swapped the shrimp for lobster and it was divine!
Sally Goldner
Mar 10, 2024I didn't have all the vegetables on hand, but it still tasted great with what I had. Very versatile!