Seafood Scampi Linguine

Seafood Scampi Linguine

DONNA123 0

"This is my own special recipe. The most requested dinner when friends and family come to visit from all over the country. It's so easy and trust me...I hate capers, but they add just the right flavor. If you really don't like capers, put them in a empty tea bag, fasten with a twist tie and throw it away before serving, but trust me I've had no complaints! This is a perfect dinner to entertain with or just for a romantic night for two. Suggestion: Have a nice but simple spinach salad and a good gourmet Italian bread with it."
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55 m servings 735 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 97.3g
  • 31%
  • Protein:
  • 44.7 g
  • 89%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 615 mg
  • 25%

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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  • Prep

  • Cook

  • Ready In

  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. Preheat oven to 450 degrees F (230 degrees C).
  3. Melt butter in a large heavy skillet. Add red pepper, zucchini, garlic, and shallots. Saute over high heat until the shallots begin to soften; about 4 minutes. Mix in capers, salt and pepper. Remove from heat and add clams and shrimp. Toss until it's fully mixed.
  4. Transfer mixture to a large baking dish. Cover and bake in a preheated oven until the clams have all opened and shrimp is cooked. Make sure the lid is not touching the shrimp or they'll burn and stick. Cook about 20 to 25 minutes, stirring occasionally.
  5. Pour the scampi over the linguine, top with fresh basil and serve.


  1. 24 Ratings

Most helpful positive review

I skipped the clams, used shrimp and scallops....very good recipe...third time with it...used roasted red peppers this time....have done this recipe as is, and delicious as well...another great ...

Most helpful critical review

I don't know what to say about this except that we did not like this at all! We love shrimp and clams, but this dish just did not work for us. Thank you, anyway.

I skipped the clams, used shrimp and scallops....very good recipe...third time with it...used roasted red peppers this time....have done this recipe as is, and delicious as well...another great ...

Fantastic recipe-everyone loved it and I wouldn't change a thing. By the way, is this "Jackie's" Donna from Chester, NJ?

This is the best Scampi I have ever had!! Can't even taste the capers. This is better than any restuarant scampi I've ever had!! I omitted the clams once for just a plain Srimp scampi, but the c...

This recipe is a keeper. I no longer have to search for the right seafood Scampi Linguine. Everything right down to the capers was delicious. Yes, I will make this again possibly for Christmas...

This was such a great recipe! It was easy and delicious, too. I used the already cooked and peeled shrimp and added them just before serving. Also, I used olive oil instead of butter and it t...

This recipe was absolutely awesome. My family compared it to Olive Garden.

This recipe was AMAZING! Just wonderful. I made it tonight for the entire family and it was a hit! Every ingredient was perfect. I would not change a thing! I followed it exactly. I have b...

This recipe turned out wonderfully. Other than substituting extra shrimp instead of the clams I followed the recipe exactly and was very pleased with the results. I made it for my mom's birthday...

I followed this recipe with the exception of the capers, capers and my family just don't get along so I added a little Sherry wine and this turned out so well. It made nice hearty servings fill...