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Linguine with Seafood and Sundried Tomatoes

"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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servings 530 cals
Original recipe yields 8 servings


  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 138
  1. 174 Ratings

Most helpful positive review

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, ...

Most helpful critical review

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 nothi...

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Least positive

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, ...

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 bot...

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...

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...

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 sc...

Like this recipe a lot; if you have a Trader Joe's in your area, I used their Frozen Seafood Mix (shrimp, calamari, scallops)instead of just shrimp and scallops (because I love calamari!)and ser...

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 ...

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 ...

Great! I followed some suggestions posted before. Reduced the butter, used reserved oil from sun dried tomatoes, used 4 oz clam juice, 4 oz white wine, 2 oz heavy cream, reduced the sauce and ad...