Linguine with Seafood and Sundried Tomatoes Recipe - Allrecipes.com
Linguine with Seafood and Sundried Tomatoes Recipe

Linguine with Seafood and Sundried Tomatoes

Recipe by  

"A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
  3. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
  4. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2005

Out of this world! A good friend is a chef, so I was nervous about cooking for him and his wife. He RAVED and offered me a job in his restaurant! Even my husband, who isn't wild about pasta, couldn't get enough. Like some other reviewers, I reduced the butter and used the oil from the oil-packed sun-dried tomatoes and the result was great. I also used 6 oz. clam juice and 4 oz. white wine then reduced before adding 1/4 c. cream. Finished with a sprinkle of parmesan cheese and served with a simple mixed green salad and lots of crusty bread.

 
Most Helpful Critical Review
Sep 28, 2011

I hesitate to review this because I didn't make it exactly the way stated in the recipe due to ingredients I had on hand. That being said, I would imagine it to be a good, basic recipe but nothing that would be extraordinary. Used fresh lemon basil in place of the zest and that gave it a fresh flavor but I can see it being brighter with the zest. I'll try it again the right way and leave a final review.

 
Jan 10, 2004

One cup of fat is completely out of control, so I reduced it to 4T altogether (half butter, half oil) and it still tasted great! I also thickened the sauce a bit with cornstarch and doubled both the sun-dried tomatoes and the parsley. I found that the best way to chop sun-dried tomatoes is with a strong pair kitchen scissors. Then soak them in boiling water for 15 minutes.

 
Apr 02, 2008

I should start out by saying that it's not often that I rate a recipe 5 stars, but I would give this recipe 6 if I could! I did modify it a little bit though. First, I scaled the recipe to two servings; I reduced the olive oil to 2 generous Tbsp and used the correct amount of butter; I added a large(ish) shallot along with 3 cloves of garlic. Once this was softened in the oil, I added the clam juice and the shrimp and scallops and cooked them *almost* through. I removed the seafood and reduced the remaining liquid by half (the seafood gave off quite a bit of liquid). Then I added about 1/4 cup of 10% cream; added the seafood back to the pan along with the rest of the ingredients (I used about 1/3 cup chopped, dried sundried tomatoes which I'd rehydrated in some water) and a squeeze of fresh lemon juice. I poured this over the pasta and added a grating of fresh parmesan cheese. The end result was absolutely delicious! It would also be a good dish to serve to company.

 
Apr 26, 2004

Oh my. I would give this ten stars if it were a choice. This was just sublime. I made it as described with the addition of 1/4 c half and half to give the sauce a little more body. It was scrumptious! My husband stopped mid-first bite, looked up at me, chewed, swallowed, and said reverently, "This is the BEST thing you have ever made." We all (including 2 year old daughter and 4 year old son) thought it was wonderful. Next time I will add a few more sundried tomatoes, but other than that, it is perfect, truly one of the best I've ever tried. Thank you so much for sharing this easy but company-quality dinner dish. Garlic bread for sopping up the sauce is a MUST! YUM!

 
May 26, 2005

What gives you the right to low-ball a recipe that you haven't even tried. Personally, I found this dish to be absolutely outstanding - Yes, it is very rich . . . but the key word is 'Moderation'. Will definitely make it again.

 
Feb 25, 2003

YUM!! Thanks! I decided that both butter and olive oil was too much for me, so I only used butter this time around (I figured that I'd try the fattening version first to see if I like it, and then make it healthy later). Also, I used about 3X the amount of tomatoes and a few sprigs of lemon thyme while sauteing. It was great! Thanks again!

 
Nov 30, 2010

Excellent dish! I scaled this down just for the 2 of us and had to swap out the scallops for some lobster chunks, but I think any combo of seafood would be fabulous. I used 2 cloves of garlic and many more sun-dried tomatoes, also added a splash each of white wine and 2% evaporated milk along with the clam juice (had the milk to use up and love the white wine for the flavour with seafood). Will make again for sure, very yummy!

 

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Nutrition

  • Calories
  • 530 kcal
  • 27%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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