Lanie's Easy Seafood Linguine

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/4/22
Lanie's Easy Seafood Linguine on a large white platter

The Spruce Eats / Julia Hartbeck
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
739 Calories
38g Fat
33g Carbs
57g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 739
% Daily Value*
Total Fat 38g 49%
Saturated Fat 13g 67%
Cholesterol 519mg 173%
Sodium 2289mg 100%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 57g
Vitamin C 13mg 64%
Calcium 255mg 20%
Iron 3mg 15%
Potassium 597mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The ingredients that come together in this seafood linguine recipe make for a classic dish that you can make any night of the week, or even on the weekend for a seafood-loving crowd. It takes elements that are similar to the seafood dish cioppino but serves it over pasta rather than as a stew.

Lanie's seafood mixture includes a combination of shrimp, scallops, crab, and/or chunks of lobster. Good quality imitation crab may be used as well, and you can skip the lobster and double up on other ingredients if your budget doesn't permit lobster.

Chopped tomatoes, garlic, dry white wine, and fresh parsley make up the sauce. Toss the seafood sauce with linguine or similar pasta, such as spaghetti or angel hair.

Ingredients

  • 4 ounces (1/2 cup) unsalted butter

  • 1/2 cup olive oil

  • 1 large onion, chopped

  • 6 cloves garlic, minced

  • 1 cup dry white wine

  • 1 (28-ounce) can chopped tomatoes

  • 1 teaspoon rosemary

  • 1 teaspoon oregano

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 to 3 pounds cooked or raw shrimp, or crab, lobster, scallops, or combination

  • 1/2 cup chopped fresh parsley

  • 1 pound linguine, cooked according to package directions

Steps to Make It

  1. Gather the ingredients.

    Lanie's Easy Seafood Linguine ingredients

    The Spruce Eats / Julia Hartbeck

  2. In a large skillet, heat butter and oil. Cook the onion and garlic until translucent, stirring frequently.

    Onions and garlic cooking in a pan

    The Spruce Eats / Julia Hartbeck

  3. Add the wine and cook until liquid has evaporated and vegetables are golden.

    Onions and garlic cooking with wine

    The Spruce / Julia Hartbeck

  4. Reduce the heat and add tomatoes, rosemary, oregano, salt, and pepper.

    Add tomatoes, spices, salt, and pepper to the onion mixture in the pan

    The Spruce / Julia Hartbeck

  5. Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce).

    Seafood added to the tomato mixture in the pan

    The Spruce Eats / Julia Hartbeck

  6. Serve the sauce over hot cooked pasta. Enjoy.

    Lanie's Easy Seafood Linguine in a pan

    The Spruce / Julia Hartbeck

Tip

  • Crab, shrimp, or a can of lobster meat is great, but basically, any combination of these ingredients will work in this dish. You can also double up on one ingredient versus another, if you have preferences or aversions to consider.

Variations

If you want to spice this up a little bit, add a pinch or two of crushed red pepper flakes to the sauce.

How to Store Easy Seafood Linguine

Leftovers of this seafood and pasta dish will keep in the refrigerator in an airtight sealed container. Reheat over medium-low heat in a saucepan, adding a little more tomato sauce or water if needed to keep the pasta from sticking to the pan.


Freezing is not recommended for this dish. Pasta such as linguine can be frozen, but you'd have to cook it just to al dente so that when you reheat it, it won't become mushy. Seafood doesn't typically freeze and reheat well without becoming rubbery or overcooked. That being said, you could freeze the sauce and add fresh seafood to it upon reheating if you like.