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

  2. 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. http://Stacy says

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

    • Stacy, I am so happy you loved it too, it is certainly a favourite of ours! Thank you for letting me know :)

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

  5. 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. http://Julie%20H. says

    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. http://Joanne%20Winquist says

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

  9. http://Doris%20Y says


  10. http://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. http://Yuen%20C says

    Going to try this weekend!

  12. http://Rebecca%20U 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. http://JaimeeM says

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

  14. http://Heather%20Lampman 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. http://Jean%20Hoff 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. http://Rita%20Rios says

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

  18. http://Karen says

    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. http://Carol%20Musbachf says

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

  20. http://Cathleen%20Caves 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. http://Kim says

    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. http://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!

    • So happy you enjoyed it Kristen! Like your southern take on this…think I may have to try your version too! Thanks so much.

  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. http://Yadira says

    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. http://Vivian says

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

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

    • Awww…thank you so much Terry! Unfortunately, I would say it cannot be frozen. The cream in it would not freeze well and the texture of the seafood would be altered.

  30. http://Charlene says

    This was delicious…expensive but delicious

    • So glad you enjoyed it Charlene. I agree, it is very expensive to make and we definitely reserve this recipe for special occasions only!

  31. http://Lauren says

    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

      • http://Lauren says

        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. http://Brandi says

    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. http://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. http://Aggi says

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

    • Sure Aggi, you can definitely use frozen seafood. May only caution would be to not let it overcook. Hope you enjoy this recipe as much as we do.

  35. http://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!!!!

    • I am so sorry Stephanie, I have had limited internet these past couple days and I am just now seeing your question. Yes, white wine would be amazing!!

  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. http://Sarah says

    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. http://Debbie says

    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. http://Shai%20LeBlanc says

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

  42. http://Jordan%20F says

    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. http://Kim says

    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. http://Shannon%20Williams says

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

  45. http://Rachelle says

    I made this tonight and it was amazing! The smell almost made my vegan roommate cave in to try it lol
    I added sun-dried tomatoes, broccoli, and zucchini.

    • Thank you, Rachelle and I love your twist on it, going to try your additions next time we make it! (Our son is home for the holidays and we actually made this last night!)

  46. http://Lorraine says

    I’ve made this several times, it’s always good! I add fresh spinach and chopped cherry tomatoes for some vegetables :)

  47. http://Jessica says

    I love this receipe but I really want to freeze it. I know you said the texture would change but I don’t mind that all too much. How would you recommend I freeze portions of this? I have to go away to university and I love this study but don’t have the time to cook it as often as I’d like

    • Jessica, I’m happy that you love it as much as we do, but I have never frozen portions and I really don’t recommend freezing this. Maybe you could just make it on special occasions when you’re home from university? Best of luck with your studies! Monica

  48. http://Crystal says

    Do you have to add the pasta water? I’m afraid it will make it too watery. Has anyone else had this issue?

    • Hi Crystal, the starch in the pasta water actually helps the sauce to thicken. If you’re worried about adding too much, just add a bit at a time…wait a couple minutes and add a bit more, wait add a bit more and so on. Hope you enjoy this recipe as much as we do! Monica

  49. Hi, I am just a dumb Batchelor who follow directions exactly. I love seafood. BUT, two dumb? I didn’t know scallops had feet? And it just said add pasta water. All of it??

    • Hahahahaha…I’m sure it’s not you, Pat! The “foot”is actually a little strip of a thicker, white muscle the scallop uses to attach itself to the shell. It’s really tough and unpleasant to eat. As for the pasta water, just add 1/4 cup or so at a time, stir and add more if not to the consistency you desire. Hope that helps.

  50. http://Queen%20Caldwell says

    Can I add white wine to this dish? I bet it would be even tastier with a little white wine.

  51. http://Marnie%20Carvalho says

    Thank you for not typing out your entire life story before posting the recipe! Can’t wait to try it!

  52. http://Nancy-Jo%20Howie says

    I live two hours away from any kind of store let alone a supermarket, but saw your post and had to try it ! Sounded so good I went for it . I had Raw Shrimp Bay Scallops 1/2 cup Cream cardboard parm. cheese white onion garlic asparagus bacon butter and frozen parsley ! Cooked the shrimp in butter ,set aside, cooked the bacon, added the onions garlic asparagus when done added to the set aside shrimp . Cooked the bay scallops in butter till just done and added shrimp mix back into deep fry pan . added 1/2 cup cream, cheese and 1% milk till mix looked right , reduced, added cooked spag., mixed reduced heat and watched on low to see how much sauce would soak in …added a bit of pasta water chopped frozen parsley and served ! IT WAS GREAT !! Thanks !!

    • That’s awesome, way to improvise, Nancy-Jo! So happy you liked it too, it’s definitely a family favourite at our house.

  53. Your right we don’t eat enough fish, I live one mile from Atlantic Ocean and love seafood. I made this recipe as you listed and “mmmm delicious “ just so full of flavor that my family enjoyed. I’ll be preparing soon again. And thanks Jeff

  54. http://Cathy%20pilon says

    Do you think you could use a low fat cream soup instead of whipping cream. If so, which kind do you think might go best I.e. Cream of chicken, cream of celery, cream of broccoli or cream of mushroom. Just trying to cut back where possible. Looks tasty

    • Hi Cathy, honestly, I’m not sure if that would work? If you do decide to go that route, I would use the cream of celery. Just look at it as an occasional treat, and use the cream…that’s what I do! Monica

  55. http://Heather says

    This was easy and absolutely delicious! Paired with garlic bread- awesome!


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