Skip to content Skip to sidebar Skip to footer

Recipe: Seafood Scampi Linguine

This is my own special recipe. The most requested dinner when friends and family come to visit from all over the country. Its so easy and trust me...I hate capers, but they add just the right flavor. If you really dont like capers, put them in a empty tea bag, fasten with a twist tie and throw it away before serving, but trust me Ive 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.

Seafood Scampi Linguine Ingredients

  • 1 (16 ounce) package linguine pasta

  • ? cup butter

  • 1 red bell pepper, chopped

  • 2 zucchini, sliced

  • ? cup chopped garlic

  • cup chopped shallots

  • cup drained capers

  • salt and pepper to taste

  • 2? pounds clams in shell, scrubbed

  • 1 pound shrimp, peeled and deveined

  • cup fresh basil

How to Make Seafood Scampi Linguine

  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 its 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 theyll burn and stick. Cook about 20 to 25 minutes, stirring occasionally.

  5. Pour the scampi over the linguine, top with fresh basil and serve.

Seafood Scampi Linguine Nutritions

  • Calories: 734.8 calories

  • Carbohydrate: 97.3 g

  • Cholesterol: 235.4 mg

  • Fat: 19.8 g

  • Fiber: 6.3 g

  • Protein: 44.7 g

  • SaturatedFat: 10.6 g

  • ServingSize:

  • Sodium: 614.6 mg

  • Sugar: 8 g

  • TransFat:

  • UnsaturatedFat:

Seafood Scampi Linguine Reviews

  • 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 recipe

  • Fantastic recipe-everyone loved it and I wouldnt change a thing. By the way, is this "Jackies" Donna from Chester, NJ?

  • This is the best Scampi I have ever had Cant even taste the capers. This is better than any restuarant scampi Ive ever had I omitted the clams once for just a plain Srimp scampi, but the clams were so good.

  • 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 tasted great. Other than that, I followd the reciped exactly as written. Ill will definitly be making this again and again

  • 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 Eve dinner.

  • So tasty. I followed the directions with a few changes - i left out the clams and used a lawrys bell pepper and pepper seasoning i had to flavor the zucchini. I did use the oven and oh the taste of the zucchini and dish was so delicious. I also added about 4 teaspoons of caper juice. Slightly salty taste, but it added a true depth to the dish that I will want to recreate many times over. oh if i had a suggestion it would be to double the amount of zucchini and use 1/4 inch thickness when slicing.

  • I followed this recipe with the exception of the capers, capers and my family just dont get along so I added a little Sherry wine and this turned out so well. It made nice hearty servings filling my wide rimmed pasta bowls beautifully. Certainly will make again

  • 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 been looking for a seafood pasta recipe with a light sauce, nothing creamy and heavy. This did the trick and I will be making this regularly from now on. We just cant get enough

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

  • 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 moms birthday and everyone loved it. Thanks for the recipe

  • This is so good. Its not too heavy and not really buttery. It was easy to prepare and cook. The best scampi Ive ever had.

  • Good with scallops and shrimp - but would be just as good with shrimp only to save USDUSDUSD. Used 1/2 the butter, 2 red bell peppers.Would be good with red pepper flakes

  • I dont 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.

  • Excellent. I altered just a little using yellow squash instead of zucchini and mussels instead of clams. Squirted lemon at the end too. MMMMmmm.

  • Best Seafood Scampi I have ever had. No need to alter anything. Thanks Donna for a keeper recipe.

  • Just divine. I cook for a small group every Wednesday and this recipe got the best reaction from anything else I have ever made. Great taste, very filling.

  • The meal was good My hubby didnt care for the capers in the dish, but I liked them.I thought it was too oily (that may be for the fact that I cut the seafood in half, but forgot to cut the sauce in half).

  • Easy to make and very tasty--a light veg. sauce that is a nice change from heavier tomato or cream sauces. I thought the garlic amount looked excessive, so I used half as much and probably could have used more. I also used only three-fourths as much pasta, which was plenty. My husband loved this. Would be great with crusty bread to soak up the excess sauce.

  • I made this for my husbands birthday dinner and everyone really enjoyed it. I look forward to making it again.

  • This was the best thing Ive made in a very long time

  • Made as directed. Loved it. We used frozen seafood.

  • Since the picture of this recipe showed mussels, and not clams, I used mussels as the main ingredient in the meal. I did include some cherrystone clams, but that was the only change I made. It was simple to prepare, and the result was delicious. I will definitely make this again, and may try to add a few red pepper flakes Thanks for a great recipe

  • Excellent

  • Love this recipe So easy to make This is my 2nd time making it. I steamed my mussels in a white wine... and added a garlic butter sauce to the pasta. Also was a little more generous on the salt for the veggie saut and the when boiling the pasta because otherwise, its a little bland (i.e. my first experience when I made it)

  • Amazing I used zucchini, yellow squash and added scallops with the shrimp.

  • Served over baguette slices and since I did not have any zucchini, i added broccoli slaw with the capers just before baking. topped with fresh parmesan. Absolutely delicious

  • Clams were not available at our fish monger. We used muscles. Great.

  • This was pretty good I had to alter a little for what I had on hand; yellow bell, one yellow squash, and muscles. I didnt bake it, just put the lid on with low heat till shrimp were cooked and muscles heated (thawed from frozen, cooked). Probably will make this again.

Source: Seafood Scampi Linguine

HEMN.me
HEMN.me All About Trends

Post a Comment for "Recipe: Seafood Scampi Linguine"