Recipe by Jenni Lawson
"If you love seafood and pasta, you will love this dish! It is so easy to make that I make it at least once a month."
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2 (9 ounce) packages
fresh linguine pasta
cooked salad shrimp
freshly grated Parmesan cheese
salt and pepper to taste
chopped fresh parsley
We just made this tonight and it was a fantastic dish! I made a couple changes though. I used half and half instead of cream and added a bit of white wine while cooking. I also had uncooked shrimp and fresh mushrooms that I sauted with the garlic. This is defiantly a recipe I will use again.
I made this just as written. It was okay, but lacking in flavor.
Excellent!! I tried to save a few calories by using margarine in place of butter and half & half in place of heavy whipping cream. I wanted a little color in the dish, so I added one bunch of fresh chopped parsley to the garlic when cooking. We love garlic so I used 6 cloves of garlic and chopped them in the food processor with the parsley. Don't use the parmesan in the green can EVER... fresh grated parmesan adds so much flavor it's worth the extra money. The directions say to cook the pasta first but I always prep pasta last... I don't like to leave it sitting while I prepare the sauce. A trick for pasta is to return it to the pot after you drain it and let it cook just a minute, the sauce adheres better to the noodle. This was an easy and delicious recipe. Thanks Jenni!
As good as it is fattening, and it's very fattening! Do note: The longer the sauce warms, the thicker it gets. So if you prefer your sauce on the thinner side, dish it up quickly. I used one half -- 1/2 and 1/2 and 1/2 cream, in an attempt to thin the sauce, but it was still very thick. This one is easy and highly recommended.
This was incredible! It was a huge hit with my family. I used jumbo shrimp cut into bite sized pieces instead of the salad size. The second time, I also added sundried tomatoes and scallops. The tomatoes were such an added bonus. This recipe is definitely worth trying.
An excellent easy pasta dish. I pumped it up just a bit by adding mushrooms in with 3 cloves of garlic then deglazed with some white wine letting it reduce to almost nothing then adding half heavy cream and half non-fat half n half to reduce some of the fat. The flavor was incredible. Don't forget the fresh parsley. Thanks for sharing your recipe Jenni!
Holy cow, loved loved loved this! It was easy and just tasted spectacular. I made as directed, but used real crabmeat (canned) instead of imitation. I highly recommend doing this if you can. I also used fat free half & half instead of heavy cream in order to cut down on calories. Because the cream was thinner, I did end up needing to add some cornstarch roux to thicken the sauce. This was wonderful and I will be making it often.
We loved this and will make it agsain and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Scrumptious Seafood Linguine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 258
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