Seafood Linguine

Seafood Linguine


"Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal."

Ingredients {{adjustedServings}} servings 418 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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  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. 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. 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. Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
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Reviews 28

  1. 34 Ratings


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. They took seconds ;-) !! This is one of the few things my husband will request if I haven't made it in a while. I make this recipe as a way to use up fresh vegetables I have on hand. I make a few small changes when I make this. 1) I use an extra 1/2 cup of cold milk with the flour to thicken the sauce. Using the hot milk from the pan makes the flour mixture gummy; 2) I use 3 cloves of garlic, minced, and saute with the onion; 3) I add 1/2 cup Parmesan cheese after the flour/milk combination to thicken it a bit more and punch up the flavor. Make sure to use plenty of salt and pepper as well.


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 milk. The onion and garlic BARELY come through and the sauce was SO runny. To let it "thicken," as the recipe advises, would have taken so long that the vegetables and seafood would have been way overcooked. Putting a little Bay Seasoning on it at the end helped a bit with the flavor.


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, and they truly make the meal! i also left out the scallops and used more shrimp and imitation crab meat. with all the different colored veggies, it is a beautiful dish. thumbs up!!!