Ensure seafood is patted dry before cooking to promote browning. Use high-quality olive oil for the best flavor. Fresh parsley and lemon zest are crucial for brightness. Don't overcook the seafood, as it will become rubbery. Taste and adjust seasonings as needed before serving.
Linguine with Seafood and Sundried Tomatoes
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS601
Experience the allure of the Mediterranean with this vibrant linguine dish! Brimming with succulent seafood and the tangy sweetness of sundried tomatoes, a zest of lemon brightens every bite. A quick and elegant meal perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol136 mg
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Fiber2 g
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Protein27 g
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Saturated Fat10 g
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Sodium413 mg
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Sugar2 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions, about 8-10 minutes, until al dente. Reserve 1 cup of pasta water before draining. (10 minutes)
02 Step
Recipe View 2 mins While the pasta cooks, melt butter and olive oil together in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn. (2 minutes)
03 Step
Recipe View 7 mins Add the scallops and shrimp to the skillet. Cook, stirring occasionally, until the shrimp are pink and opaque and the scallops are lightly browned, about 5-7 minutes. (7 minutes)
04 Step
Recipe View 3 mins Pour in clam juice, salt, and red pepper flakes. Simmer for 3 minutes, allowing the sauce to reduce slightly and flavors to meld. (3 minutes)
05 Step
Recipe View In a large bowl, combine the drained linguine, sun-dried tomatoes, parsley, and lemon zest. Toss to combine.
06 Step
Recipe View Pour the seafood mixture over the linguine and toss gently to coat. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Watson Dibbert
Feb 21, 2025I added a splash of white wine to the sauce for extra depth.
Estevan Gleason
Nov 4, 2024Next time, I'll try it with different types of seafood.
Gerhard Metz
Apr 7, 2023Easy to follow and a crowd-pleaser!
Maritza Stammwisozk
Sep 13, 2022This recipe is amazing! The lemon zest really makes a difference.