David'S Seafood Linguine
Seafood linguine features tender scallops, shrimp, and lobster tossed in a lemony garlic sauce with roasted red peppers, fresh parsley, and a hint of red pepper for a vibrant, satisfying meal.
Ingredients
- 1 lemon ⓘ
- 12 oz. dry linguine ⓘ
- 1/2 lb. sea scallops, sliced 1/4-inch thick
- 1/2 lb. raw deveined shrimp ⓘ
- 1/2 lb. cooked lobster meat ⓘ
- 1/4 cup olive oil
- 3 large red bell peppers, seeded and cut into slivers ⓘ
- 2 cloves garlic, minced ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 3/4 cup chicken broth
- 3/4 cup fresh chopped parsley ⓘ
- salt and pepper to taste ⓘ
- 1/4 cup lemon juice ⓘ
Instructions
- Melt butter in oil in a wide frying pan.
- Cook peppers, garlic, and crushed red pepper for 1 minute.
- Remove peppers from the pan.
- Add chicken broth and lemon juice; bring to a boil.
- Add scallops and shrimp; cook until opaque.
- Add cooked lobster meat.
- Remove seafood from the pan and set aside.
- Add cooked linguine to the liquid mixture in the pan and toss until coated.
- Transfer pasta and sauce to a serving dish.
- Top with seafood mixture, roasted peppers, and chopped parsley.
- Garnish with fresh lemon zest before serving.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. You can substitute the shrimp with crab meat or adjust the seafood mix according to your preference. If fresh parsley isn't available, cilantro can be a delightful alternative. Be careful not to overcook the seafood; it should be just opaque and tender. This dish pairs beautifully with Italian recipes that feature light sauces.
Serving Suggestions
Serve this seafood linguine immediately for the best texture and flavor. Consider pairing it with a crisp green salad or garlic bread for a complete meal. A glass of white wine, such as Pinot Grigio, complements the dish beautifully. For an Italian twist, serve alongside Italian Breaded Chicken Breast for a varied feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the seafood linguine in a skillet over medium heat, adding a splash of chicken broth to prevent it from drying out. Avoid microwave reheating as it may toughen the seafood.
Nutrition & Diet Analysis (per serving)
Each serving of David'S Seafood Linguine contains roughly 699 calories, with 10g protein, 40g carbohydrates, and 57g fat. It is an excellent source of vitamin C (101% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2434mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, frozen seafood can be used, but ensure it's fully thawed and drained before cooking. This will help maintain the right texture and flavor in your dish. Adjust cooking times slightly, as frozen seafood may take a bit longer to cook through.
What if I can't find fresh parsley?
If fresh parsley is unavailable, you can use dried parsley or substitute with fresh basil or cilantro for a different flavor profile. Just remember that dried herbs are more potent, so use about one-third of the amount called for in the recipe.
Can I make this dish gluten-free?
Absolutely! Simply substitute the dry linguine with gluten-free pasta. There are many great gluten-free options available that mimic the texture of traditional pasta. Follow the cooking instructions on the gluten-free pasta package for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).