Linguine with Seafood and Sundried Tomatoes

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Linguine with Seafood and Sundried Tomatoes


  • 1 pound linguine pasta

  • 1/4 cup olive oil

  • 2 tablespoons butter

  • 2 tablespoons oil from sun-dried tomatoes

  • 4 cloves garlic, minced

  • 1 pound bay scallops

  • 1 pound medium shrimp, peeled and deveined

  • 6 ounces clam juice

  • 4 ounces white wine

  • 1/4 cup heavy cream

  • 1/2 teaspoon freshly grated Himalayan crystal salt

  • 1/4 teaspoon crushed red pepper flakes

  • 1/3 cup chopped sun-dried tomatoes

  • 1/4 cup chopped fresh parsley

  • 2 1/2 teaspoons lemon zest


  • 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.

  • Meanwhile, in a large skillet add the olive oil and butter.

  • Heat until butter is melted.

  • Add the garlic and sauté until tender.

  • Add the scallops and shrimp.

  • Sear briefly and add clam juice, wine, salt and pepper flakes.

  • Reduce for about 3 minutes, then add the cream

  • To the cooked pasta add the tomatoes, parsley and lemon zest; toss.

  • Pour seafood mixture over the linguine and serve immediately