Best 9 Seafood Medley With Linguine Recipes

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Indulge in a culinary journey with our delectable Seafood Medley with Linguine, a symphony of flavors that will tantalize your taste buds. Dive into a delightful combination of succulent shrimp, tender calamari, and flaky white fish, all perfectly cooked and enveloped in a rich, savory sauce. The aromatic blend of herbs and spices dances on your palate, while the linguine pasta provides a satisfying chewiness, soaking up the essence of the seafood medley. This dish is not only a feast for the senses but also a healthful choice, brimming with the goodness of omega-3 fatty acids and essential nutrients from the seafood. Alongside the main recipe, we present variations that cater to diverse preferences and dietary restrictions. Discover a vegetarian version featuring a medley of vegetables bathed in the same flavorful sauce, a gluten-free option with rice noodles instead of linguine, and a spicy rendition that adds a fiery kick to the seafood medley. Whichever variation you choose, prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

LINGUINE WITH SEAFOOD



Linguine with Seafood image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

Steps:

  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

SEAFOOD MEDLEY WITH LINGUINE RECIPE



SEAFOOD MEDLEY WITH LINGUINE RECIPE image

Categories     Fish     Sauté     Dinner

Number Of Ingredients 17

Ingredients
•1 large onion, chopped
•2 tablespoons butter
•1 tablespoon olive oil
•3 garlic cloves, minced
•1 cup white wine or chicken broth
•1 can (28 ounces) diced fire-roasted tomatoes
•1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
•1 teaspoon sugar
•1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
•1/4 teaspoon salt
•1/4 teaspoon pepper
•1 package (16 ounces) linguine
•1 pound sea scallops
•9 ounces uncooked large shrimp, peeled and deveined
•2 tablespoons minced fresh parsley
•Shredded Parmesan cheese, optional

Steps:

  • Directions •In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. • Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. • Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired. Yield: 8 servings.

MIXED SEAFOOD PASTA



Mixed Seafood Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Kosher salt
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons salted butter
8 ounces peeled and deveined large shrimp
8 ounces lobster meat, cut into chunks
8 ounces calamari, sliced
Freshly ground black pepper
1/4 cup jarred sun-dried tomato strips packed in oil
2 tablespoons capers, drained
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 cloves garlic, minced
1/2 red onion, finely diced
1/2 cup white wine
2 cups heavy cream
2 cups baby spinach leaves
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 cup fresh parsley, chopped, plus more for garnish
Zest of 1 lemon, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
  • Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
  • Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
  • Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

20-MINUTE SEAFOOD PASTA



20-minute seafood pasta image

Make a low in fat, satisfying dish in minutes - ideal for Friday nights

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Starter, Supper

Time 20m

Number Of Ingredients 9

1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
1 tsp paprika
400g can chopped tomatoes
1l chicken stock (from a cube is fine)
300g spaghetti, roughly broken
240g frozen seafood mix, defrosted
handful of parsley leaves, chopped, and lemon wedges, to serve

Steps:

  • Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
  • Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium

SEAFOOD MEDLEY



Seafood Medley image

"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

5 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
2 pounds orange roughy fillets
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup shredded Gruyere or Swiss cheese
Hot cooked pasta

Steps:

  • In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.

SEAFOOD MEDLEY PASTA



Seafood Medley Pasta image

Great Meal for Two. It is a Rich and Creamy Explosian of Flavors that is sure to win over a loved on, or impress a date. This has been a hit at the Restaurants I have been a chef at. This recipe is simple to make and will defrintely be one of your new favorite if you enjoy seafood. ENJOY from Chef Travis Holland

Provided by Chef Travis W Holla

Categories     One Dish Meal

Time 20m

Yield 2 entrees, 2 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1/4 lb sea scallops
1/4 lb shrimp, peeled and deveined
1/2 cup smoked salmon, sliced into 1/2 inch strips
1/2 cup white wine
1 cup heavy cream
1 shallot, peeled and sliced into rings
1/2 tablespoon garlic, minced
1 tablespoon basil, thinly sliced
3 roma tomatoes, seeded & diced
1 tablespoon parsley, chopped
1/3 cup parmesan cheese, shredded
4 cups linguine, already cooked
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Steps:

  • In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
  • then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
  • Add in garlic and stir it around to incorporate it into the pan.
  • Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
  • Season with Sea Salt and White Pepper to taste.
  • Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
  • Top with Parmesan and Parsley then serve.
  • By: Chef Travis W. Holland.

SEAFOOD LINGUINI WITH WHITE WINE SAUCE



Seafood Linguini With White Wine Sauce image

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (sauvignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish

Steps:

  • Cook linguini according to package directions.
  • In a large skillet over medium heat, warm the olive oil.
  • Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
  • Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
  • Add the white wine and bring to a boil.
  • Reduce heat and simmer for another 3-5 minutes until wine reduces.
  • Add scallops, remaining 1 tbsp of butter and lemon zest.
  • Cook sea scallops for another couple minutes until just warmed through.
  • Season with salt and pepper to taste.
  • When pasta is cooked , drain and add to a large serving bowl.
  • Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
  • I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7

LINGUINE WITH SEAFOOD SAUCE



Linguine with Seafood Sauce image

Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

4 green onions, sliced
1 garlic clove, minced
2 tablespoons butter
1 pound cooked medium shrimp, peeled and deveined
1 can (6-1/2 ounces) chopped clams, undrained
1 cup chicken broth
1/2 cup white wine or additional chicken broth
2 tablespoons lemon juice
1/2 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

Nutrition Facts :

Tips for Making Seafood Medley with Linguine:

  • Choose fresh, high-quality seafood: This is essential for the best flavor and texture.
  • Cook the seafood properly: Overcooked seafood is tough and chewy. Cook it just until it is opaque and flakes easily with a fork.
  • Use a good quality white wine: The wine should be dry and crisp, with a flavor that you enjoy. A Sauvignon Blanc or Pinot Grigio are good choices.
  • Don't overcrowd the pan when cooking the seafood: This will prevent it from cooking evenly.
  • Add the seafood to the pasta at the end of cooking: This will prevent it from overcooking.
  • Serve the seafood medley with linguine immediately: This dish is best enjoyed hot. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Seafood Medley with Linguine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. This dish is also a great way to use up leftover seafood. With its colorful mix of seafood, tender linguine, and flavorful sauce, this dish is sure to impress your family and friends. So next time you're looking for a quick and easy seafood recipe, give Seafood Medley with Linguine a try. You won't be disappointed!

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