Seafood Linguine

  • Recipe By
  • Published Sep 13th
  • Servings8
  • Calories418
Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.

Seafood Linguine Ingredients

The following are the ingredients needed to make delicious Seafood Linguine for 8 servings:

  • 1 (16 ounce) package linguine pasta
  • 1/2 cup thinly sliced red onion
  • 3 teaspoons garlic powder
  • 1/4 cup olive oil
  • 3 cups milk
  • 2 teaspoons chopped fresh parsley
  • 1/2 cup chopped green bell pepper
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup broccoli florets
  • 1/2 cup thinly sliced carrots
  • 1 cup sliced fresh mushrooms
  • 1 cup canned shrimp
  • 1 cup crab meat, drained
  • 1 pound scallops
  • 2 tablespoons all-purpose flour
  • salt to taste
  • ground black pepper to taste

Seafood Linguine Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Seafood Linguine easily:

  1. 1 Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
  2. 2 Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
  3. 3 Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
  4. 4 Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Nutrition Facts

Per Serving: 418 calories; 11 grams of fat; 52 grams of carbohydrates; 28.2 grams of protein; 69 milligrams of cholesterol; 242 milligrams of sodium.

  1. Aug 20th 2011

    We love seafood in my house. Adding a few substitutes such as more fresh garlic, fresh basil and fresh grated parmigiano-reggiano cheese:) I substitued the milk for half and half and also us ...

  2. May 5th 2011

    love it!

  3. Jun 30th 2008

    My family LOVES this recipe (minus the 16-year-old son who hates almost everything but pizza). I even impressed MIL and SIL who thought they'd hate it because they don't like scallops. The ...

  4. May 19th 2008

    I'm sorry... I hate to give a negative review, given how much effort it takes to come up with a recipe and submit it. However, this recipe amounts to boiling your vegetables and seafood in ...

  5. May 7th 2006

    This came out a bit bland. Will definitely need more spices next time. Sauce needs to be thicker.

  6. Jan 30th 2006

    I thought this recipe was great.Was a big hit in my family.We all love seafood and veggies so it went over very well.I do suggest substituting the milk with 2 cups heavy cream and 1 cup 1%mi ...

  7. Oct 11th 2005

    This dish didn't have much flavor. I added more garlic and some cheese and it was still bland. It never really thickened either. My kids loved it though, but they love anything with noodl ...

  8. Mar 15th 2004

    yum!! this dish is filling, delicious, and surprisingly pretty low fat. i didn't follow the recipe at all as far as veggie measurements went-- i added lots more, as i'm a huge vegetable fan, ...

  9. Jul 6th 2001

    This recipe was a nice light meal. I cut it in half for my fiance and I to enjoy. We are thinking of even leaving out the scallops next time and adding some more veggies to make an even he ...