A great combination of citrus and shellfish! Lemon peel is the secret component! This is one of our favorites, thanks to my father! TIP: Get all the ingredients ready and prepped in advance to make this meal quickly.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound linguine pasta
- ½ cup olive oil
- ½ cup butter
- 4 cloves garlic, minced
- 1 pound bay scallops
- 1 pound medium shrimp – peeled and deveined
- 1 (8 ounce) jar clam juice
- ⅓ cup chopped sun-dried tomatoes
- ¼ cup chopped fresh parsley
- 2 ½ teaspoons lemon zest
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
Instructions
- 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.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 413 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This was one of the best dinners I’ve ever made and I’ve been cooking for 50 years!! The only change I made was to add a sprinkle of Old Bay. My husband said it was “restaurant quality” – thanks for sharing! BTW I also used 1 pound of scallops and 1 bag o mixed seafood from Trader Joe’s.
Very good and well received by family. I didn’t have clam juice so substituted chicken broth. The flavors of the sun dried tomatoes, lemon zest and fresh parsley really brightened up the dish. Thanks for sharing.
not bad, but waaaay too greasy. would not use nearly as much oil and butter next time. maybe a 1/4 c. of olive oil and a tbsp of butter.
Very good recipe. The only thing I would change is to add more sun-dried tomatoes.
I can appreciate the desire to modify this recipe, but I have to tell you I really can’t see a tremendous lift from that. I made it as called for even though I was very tempted to try the suggestions with wine and cream. I am so happy I didn’t. This recipe stands on its own merits just as is. I would probably add a bit more sundried tomatoes but that is just personal preference. Great Recipe!
I did half pound shrimp and half pound scallops.
This is a simple, delicious recipe! I would make it over and over again!! I used fresh tomatoes and was extremely happy with the end result. I also did not sautés the shrimp as long as recommended. Nothing worse than tough shrimp.
This is a simple, delicious recipe! I would make it over and over again!! I used fresh tomatoes and was extremely happy with the end result. I also did not sautés the shrimp as long as recommended. Nothing worse than tough shrimp.
Delicious. Added a bit more garlic cause we love it. The blend of the sundried tomatoes, citrus with the shrimp and scallops is so yummy. Will make it again!
I liked adding Kalamata olives and broccoli to it as well
Too much olive oil and butter. I used Costco’s seafood medley, which gave plenty of “juice.” Did not use clam juice.
This was delicious when I made it last night. I’ve made some tweaks: I ran out of linguine and added some fetticcine to the pot. My bay scallops were big, so I split them into halves. And my frozen shrimp were extra large, which came out all right. I didn’t have lemon zest, so I used lemon juice instead. It was so good! I would make it again!
Loved this, my guests devoured it. Added some artichokes
One of my favourite recipes! Only advice is watch the red pepper flakes; a little too much can really tilt the balance of this dish.
Tasted great! Sauce wasn’t too heavy and used fresh pasta using a splash of lemon juice rather than lemon zest (forgot to pick up a lemon today)
This was delicious! Instead of clam juice I made it a creamy white sauce by adding heavy whipping cream and a mix of shredded Italian cheeses. More fattening, but worth it!
Great recipe, I sautéed the fish for approx 5 minutes.
For flavor I seasoned my shrimp and scallops with different spices but I really liked the recipe.
I never rate my recipes, even when I love them, but I HAD to go on record for this one! Delicious!! I made it for my husband and me and everything was gone by the next day. If you are looking for a keeper this is it! Great for the summer!
I followed the suggestions from some of the other reviews and pulled the seafood when they were mostly cooked. I then added lemon juice and half and half to the sauce and let it thicken up. I served it with a baby spinach salad with balsamic vinaigrette and french bread. It was a huge hit with my date.
Easy dish and the crushed red peepers give it a nice kick.