Seafood Linguine {Recipe}


We make this delicious Seafood Linguine two or three times a year; almost always to mark a special occasion such as a birthday, Christmas or a family celebration.  It isn’t difficult to make and we usually all gather in the kitchen with a glass of wine and everyone pitches in to help.

You can vary the seafood to suit your own tastes; we always have lobster, scallops and shrimp but will sometimes add crab meat and chunks of salmon or a white fish.  Just put in a variety of seafood your family enjoys and it will be perfect!

Seafood Linguine


A reader pointed out that I still had the shallots and garlic (along with the scallops) in the pan.  Which is not as the recipe was written. She was just very sweetly asking for clarification.
To clarify, you are indeed supposed to move them to a bowl to avoid overcooking. Although when I took the picture above,  I must have been a little lazy as I obviously hadn’t as yet moved them. I am so sorry for any confusion.

Seafood Linguine

Seafood Linguine

Seafood Linguine

Seafood Linguine

5.0 from 13 reviews
Seafood Linguine
Recipe type: Dinner
Serves: 6
  • 500g (1 lb) Linguine pasta
  • ⅓ cup butter
  • 2 large shallots, finely diced
  • 2-3 cloves garlic, finely minced
  • 1½ cups whipping cream (35% milk fat)
  • ½ cup freshly grated Parmesan cheese
  • 2 Tbsp chopped parsley
  • 1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)
  • 12 -15 large scallops, foot removed
  • 2 cups frozen, pre-cooked shrimp, thawed
  • salt and pepper to taste
  1. Melt butter in large frying pan.
  2. Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
  3. Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
  4. Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
  5. Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
  6. Heat over medium/low temperature until cream comes to a low simmer.
  7. Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
  8. Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
  9. *TIP* – Heat dinner bowls/plates and serving bowl

Hope you enjoy this delicious indulgence!  If you have any questions, please don’t hesitate to ask.





  1. Dani @ lifeovereasy says:

    My husband always makes a similar dish on Christmas eve. Looks like a great recipe, I will pass it on to him!

  2. Patricia says:

    I’m not a shellfish lover, but this looks so delicious. I love lobster and white fish and am learning to eat scallops… I think this would make an awesome combo as well. Thanks for the recipe!

    • I love scallops and although I rarely order lobster and have never cooked them, I do enjoy the canned version in this recipe. I am not a huge shrimp fan, but everyone else is, so I try to get a portion that is mostly free of shrimp.

  3. Just made this today. Absolutely delicious! My family loved it.

  4. Julie Corbisiero says:

    Hi, this looks so good. I saw it on what are you making for dinner.
    Julie from

  5. Liza @ Views From the 'Ville says:

    Wow, this looks SO GOOD. We used to have lobster stew on Christmas Eve when I grew up in Maine. I’ve wanted a tradition for my own family now, and this might be a good bridge between the two (shrimp is much-loved around here!).

  6. I just made this tonight for my boyfriend and I, he said it was by far the best that he’s had and was better than restaurant quality :) Thank you so much! It was delicious!

  7. This looks so good. I will try for Christmas Eve :)

  8. Joanne Winquist says:

    I want to make for Xmas eve. How many people will this recipe serve?

  9. Delicious!

  10. Claudia says:

    I have been looking for a similar recipe for a while now…
    I found it on Pintrest.Thank you for sharing it.
    I do have a question thou.Is the sauce thick enough?

  11. Going to try this weekend!

  12. Rebecca U says:

    This looks absolutely devine and decadenti will save for a special occasion or guests (just me and my hubby in our household). I have never heard of frozen canned lobster…is it hard to find?

    • Hi Rebecca,
      I find the canned frozen lobster in the seafood department of our local grocery store. But you could certainly use fresh, it would be even better!

  13. Omg, this looks so good. Definitely going to have to give this a go.

  14. Heather Lampman says:

    Giggles…looking at the ingredients, I think to myself: “Of course there’s 5 stars, what’s not to like?”
    Lucky me, I live in Boston, so getting the ingredients at their best is no problem. Gonna make this and be a VERY happy camper!

  15. Absolutely loved this recipe and it was easy to make…new family favorite

  16. Jean Hoff says:

    I have a question. I don’t see how many this feeds. My daughter-in-law is having a seafood fest. I would love to make this as my contribution.

  17. This recipe was easy to make and my entire family loved it!

  18. This was amazing! I made it on Christmas Eve and it was a huge hit. I reserved some of the water from to frozen lobster pieces and added it to the cream for some extra flavour. This left it a little watery so I just added a tablespoon of water with corn starch to it and it thickened up perfectly. I also added fresh spinach instead of the parsley as I’m not a huge fan of it. Maybe I’ll add some cayenne pepper next time to spice it up a bit. Great recipe!

    • Thank you so much Karen, glad it was a hit! Love your idea of adding the lobster water and then thickening the sauce also using spinach. I am making this for dinner on Sunday and I am going yo use both of your suggestions. So, thank you very much and I hope you are having a wonderful Christmas! Monica

  19. Carol Musbachf says:

    This recipe looks great but wondering how many servings is it for?

  20. Cathleen Caves says:

    This looks AMAZING! I would like to try it this weekend, however – I have a question… I see in the instructions it states to cook shallots and garlic in butter then move to a bowl, but in the pictures it looks like you cooked the scallops with them. Can you clarify? Thanks so much for what looks to be an amazing Sunday dinner!!! Can’t wait!

    • Oh my goodness, I see that now Cathleen! You are indeed supposed to move them to a bowl to avoid overcooking, although when I took the pic I obviously hadn’t as yet moved them. I am so sorry for the confusion and you have a very sharp eye!
      I hope you and your family enjoy this delicious dinner as much as we do!

  21. coming from Scotland I made this with fresh caught scallops, Dublin Bay prawns and crayfish. It was soooo delitious. Thank you for the recipe it will definitely be a family favourite.

  22. I am going to cook this tonight with two appetizers preceding this dish. Can I cook the sauce ahead of time and let it sit and reheat?


    • Hi Kim,
      I have never done that, but honestly, I can’t see why not. My only cautions would be to not overcook the seafood and to not leave the seafood at room temperature for too long. If it’s going to be a couple of hours, refrigerate and reheat. If the sauce seems too thick after refrigeration, add a little more cream to thin it out. Other than that, you should be good. Have fun, sounds like it is shaping up to be a great evening!

  23. I love seafood so i’m definitely trying this recipe over the weekend. And what great way to bond with my family is us cooking and eating together!
    Kaye recently posted…Wood and its Different Uses in ConstructionMy Profile

  24. Kristin says:

    Just made this but substituted frozen cooked crawfish instead of lobster for a southern flair (& cheaper version). I also used salad shrimp (frozen cooked), imitatio. crab meat& fresh scallops. I added creole and blackened seasoning for some kick and a squeeze of fresh lemon! Amazing. Served with a side of french bread. Thanks for the recipe!

  25. Made this for dinner last night and it was SO good. I made it with crawfish, shrimp and lobster. I also put a creole kick to it with some creole seasoning. Will for sure be making this again. Thank you.

  26. How many people does it feed?

  27. This looks absolutely delicious! It will probably take me a month to save up for all the goodies in this dish, but I think it’s really going to be worth it. We usually have oyster stew for Christmas Eve, I think I will switch it up this year. I can’t wait to try this! Thank you (in advance) I know we’re going to love it!

    • Hi Nina,
      Agree, this is a bit of an investment (I also save up, plus some of this seafood is on sale around Christmas!) but we really, really enjoy it and I hope you and your family do too. Any questions, please don’t hesitate to ask and I will do my very best to answer.

  28. Wowo Tati!!! U da bomb,
    I know you can cook…looks delicious

  29. Terry Levesque says:

    can this recipes leftovers be frozen? not with the linguine. LOVE THIS RECIPE

  30. This was delicious…expensive but delicious

  31. I will be making this tomorrow for date night at home! I’ve never heard of frozen canned lobster.. Where can I find it?

    • Lauren, I get it in the seafood department of our local grocery store. Fresh cooked lobster also works even better.
      Enjoy your daste night, Monica

      • This was delicious!!!!!! For the lobster we just bought a few lobster tails and quickly cooked them and chopped the meat. Also added mussels because we love them! Hubby told me to make sure I save the recipe (doesn’t happen often)

  32. I love the idea of this recipe, especially for Lent! However, I’m putting for different seafood altogether, hoping it’ll come out right. I’ve got frozen, raw shrimp and some lump blue crab meat, not frozen. I’m just trying to figure out when to add them in the cooking process, since both are raw. Thanks!

    • Brandi, I would thaw and then cook the seafood separately (similarly to what I have done in step #3) and then continue on with the remaining steps.
      Hope you enjoy it, let me know how it turned out. Monica

  33. Jasmine says:

    Hi! I was just wondering how many this recipe will serve. There are five in my family, two are teenage boys, and I just wanted to make sure that it will feed all of them!

    • Hi Jasmine,

      I apologize for just responding now. We were away for the weekend and had no internet access. It serves 6, which I have now added to the recipe instructions, thank you!. Depending on appetites, you could easily add a little more seafood and a little more pasta to be certain those growing boys are not hungry! I know what you mean. I have a grown son and when he visits, he can eat us out of house and home…boys have big appetites!


  34. Looks yum! Can I use frozen clams (shelled), frozen lobster and frozen shrimp instead? Do I alter the recipe in any way?

  35. Stephanie says:

    Instead of pasta water do you think I could add white wine? I’m planning on this for dinner and just picked up some fresh lobster, sea scallops, shrimp, mussles, calamari and king crab legs. Can’t wait!!!!

  36. I loveto cook new recipes,so I can’t waite.I.. intend to add some haddock to this recipe,but I don’t know when +or for how long to cook it.Could you please help me? {or when to add it to this recipe }

    • Hi Terry, I actually made this recipe with haddock a few days ago. What I did was to chop it into 1-inch pieces and cook it in with the scallops, turning once. They both took about the same time.

  37. I made this tonight it was excellent! I made a few changes though…instead of a cup and a half of cream I used a cup of cream and half a cup of white wine it was delicious! I also added half a cup more of Parmesan as the sauce was a bit on the watery side..this thickened it up perfectly! Such a great recipe thank you :)

    • Hi Sarah, I apologize for my tardy response, I have been away on vacation. YUM…the addition of wine and a little extra Parmesan sound so good. I am going to try that the next time I make this. Thanks Sarah!

  38. Can I use heavy whipping cream if I only have that? I’m going to make this in a couple hours and I wanted to verify

    • Hi Nina,

      I am do sorry for my tardy response, have been on vacation and I’m just getting your message. Absolutely, you can use heavy cream… where I live we call it whipping cream but heavy cream is the same. They are both 35 % MF Again, please accept my sincere apology for my late reply.


  39. Made this for dinner tonight for my husband and sister and brother in law. We used king crab, shrimp, and scallops. It was delicious! Will make it again. Loved the recipe !!!!!!

  40. This dinner was excellent! Will make it again!!!!!

  41. Shai LeBlanc says:

    OMG AMAZING !! Made this tonight and my family loved it – even my fussy teenagers !!
    Thank you

  42. If I use frozen uncooked shrimp should I put it in when I cook the scallops?

    • Hi Jordan, I would thaw the shrimp and cook them beside the scallops. When cooked, the shrimp flesh is totally pink and opaque, and you see no more grey bits. If necessary, remove them from the pan to a warm plate when they’re cooked and then add them back in at the end to reheat.

  43. How do you recommend reheating? Mine was a little on thick side but tasted great!

    • I usually just put the leftovers in a parchment lined casserole dish, add a little cream to moisten and reheat in a 325 degree oven until hot? (~ 10-20mins, depending on amount)

  44. Shannon Williams says:

    I love this super quick seafood made with lovely tastes I’m defiantly going to try :)

  45. Please remove this recipe and pictures from your site. You have plagerized my post.


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