Seafood and Asparagus with Linguine

Seafood and Asparagus with Linguine

MaineCook 2

"This recipe is a combination of three separate recipes. If you love seafood and pasta this recipe is worth a try."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 618 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 58.6 g
  • 117%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 484 mg
  • 19%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander; cover and keep warm.
  2. Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms; stir and cook for 3 minutes. Pour in the wine and bring to a boil; add the shrimp.
  3. Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.
  4. Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.



It was pretty good, but the sauce was a little lacking. I added some bottled alfredo sauce - just a little - and it helped some. The seafood, mushrooms and asperagus were awesome, and turned o...

Sounded good. The flavors did not blend. Cooking times were questionable; I cooked the scallops as called for and they were over cooked.