121 responses

  1. Dani @ lifeovereasy
    June 13, 2013

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

    Reply

    • Monica Parlee
      June 14, 2013

      Dani, we always have this or seafood chowder on Christmas Eve, a nice change from the upcoming turkey days!

      Reply

  2. Patricia
    June 14, 2013

    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!

    Reply

    • Monica Parlee
      June 14, 2013

      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.

      Reply

  3. Stacy
    June 16, 2013

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

    Reply

    • Monica Parlee
      June 16, 2013

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

      Reply

  4. Julie Corbisiero
    July 3, 2013

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

    Reply

    • Monica Parlee
      July 3, 2013

      It’s very delicious and quite decadent Julie, A special treat to have a couple times a year.

      Reply

  5. Liza @ Views From the ‘Ville
    July 17, 2013

    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!).

    Reply

    • Monica Parlee
      July 17, 2013

      This would probably be the perfect compromise Liza and I think you will really love it, it is delicious!

      Reply

  6. Julie H.
    November 13, 2013

    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!

    Reply

    • Monica Parlee
      November 13, 2013

      Oh Julie, I am so happy it turned out for you and thank you for the feedback, I really appreciate it!

      Reply

  7. Jen
    December 13, 2013

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

    Reply

    • Monica Parlee
      December 13, 2013

      It’s delicious Jen, PERFECT for Christmas Eve!

      Reply

  8. Joanne Winquist
    December 15, 2013

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

    Reply

    • Monica Parlee
      December 15, 2013

      Hi Joanne, it will provide six good sized servings. Hope you enjoy it and that you have a wonderful Christmas!

      Reply

  9. Doris Y
    February 27, 2014

    Delicious!

    Reply

  10. Claudia
    March 5, 2014

    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?

    Reply

    • Monica Parlee
      March 5, 2014

      Claudia, I find the sauce really thickens up nicely once you add the pasta, it really is so delicious!

      Reply

  11. Yuen C
    March 7, 2014

    Going to try this weekend!

    Reply

    • Monica Parlee
      March 7, 2014

      Hope you enjoy it as much as we do Yuen!

      Reply

  12. Rebecca U
    March 23, 2014

    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?

    Reply

    • Monica Parlee
      March 24, 2014

      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!
      Monica

      Reply

  13. JaimeeM
    April 18, 2014

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

    Reply

  14. Heather Lampman
    May 14, 2014

    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!

    Reply

    • Monica Parlee
      May 15, 2014

      Heather, I hope you love it as much as we do!

      Reply

  15. Heather
    August 19, 2014

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

    Reply

    • Monica Parlee
      August 20, 2014

      Thank you Heather, I’m so happy you and your family liked it. It is certainly a favourite of ours too!

      Reply

  16. Jean Hoff
    August 21, 2014

    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.

    Reply

    • Monica Parlee
      August 21, 2014

      Hi Jean, depending on serving size this would feed 6 – 8 people. YUM…a seafood feast sounds amazing, have fun!

      Reply

    • Joseph Sarasin
      April 12, 2017

      This recipe only serves one…ME ;●} !!!

      Reply

      • Monica Parlee
        April 13, 2017

        Lol…Awwhhh…That’s very sweet!

        Reply

  17. Rita Rios
    November 22, 2014

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

    Reply

  18. Karen
    December 26, 2014

    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!

    Reply

    • Monica Parlee
      December 26, 2014

      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

      Reply

  19. Carol Musbachf
    February 16, 2015

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

    Reply

    • Monica Parlee
      February 18, 2015

      Thanks Carol, depending on serving size it should feed 6-8 people.

      Reply

  20. Cathleen Caves
    March 6, 2015

    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!

    Reply

    • Monica Parlee
      March 6, 2015

      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!

      Reply

  21. Irene
    March 7, 2015

    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.

    Reply

    • Irene
      March 7, 2015

      Sorry meant delicious !

      Reply

    • Monica Parlee
      March 7, 2015

      Irene I am so happy that you liked the recipe and your version sounds out of this world delicious!

      Reply

  22. Kim
    April 18, 2015

    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?

    Thanks

    Reply

    • Monica Parlee
      April 18, 2015

      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!
      Monica

      Reply

  23. Kaye
    May 19, 2015

    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!

    Reply

    • Monica Parlee
      May 19, 2015

      It is a great family bonding time Kaye, creating great memories as well as an awesome dinner!

      Reply

  24. Kristin
    July 3, 2015

    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!

    Reply

    • Monica Parlee
      July 4, 2015

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

      Reply

  25. KD
    August 8, 2015

    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.

    Reply

    • Monica Parlee
      August 8, 2015

      Glad you liked it KD, your version sounds delicious!

      Reply

  26. Yadira
    August 9, 2015

    How many people does it feed?

    Reply

    • Monica Parlee
      August 9, 2015

      Hi Yadira, depending on appetites, 4-6.

      Reply

  27. Nina
    September 28, 2015

    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!

    Reply

    • Monica Parlee
      September 28, 2015

      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.
      Monica

      Reply

  28. Vivian
    November 9, 2015

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

    Reply

    • Monica Parlee
      November 9, 2015

      Thanks so much Vivian!

      Reply

  29. Terry Levesque
    December 6, 2015

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

    Reply

    • Monica Parlee
      December 7, 2015

      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.

      Reply

  30. Charlene
    January 15, 2016

    This was delicious…expensive but delicious

    Reply

    • Monica Parlee
      January 16, 2016

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

      Reply

  31. Lauren
    January 29, 2016

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

    Reply

    • Monica Parlee
      January 30, 2016

      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

      Reply

      • Lauren
        January 31, 2016

        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)

        Reply

  32. Brandi
    March 4, 2016

    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!

    Reply

    • Monica Parlee
      March 4, 2016

      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

      Reply

  33. Jasmine
    May 21, 2016

    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!

    Reply

    • Monica Parlee
      May 22, 2016

      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!

      Monica

      Reply

  34. Aggi
    July 7, 2016

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

    Reply

    • Monica Parlee
      July 7, 2016

      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.

      Reply

  35. Stephanie
    August 1, 2016

    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!!!!

    Reply

    • Monica Parlee
      August 3, 2016

      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!!

      Reply

  36. Terry.L
    August 3, 2016

    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 }

    Reply

    • Monica Parlee
      August 4, 2016

      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.

      Reply

  37. Sarah
    August 28, 2016

    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 :)

    Reply

    • Monica Parlee
      September 8, 2016

      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!

      Reply

  38. Nuna
    September 11, 2016

    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

    Reply

    • Monica Parlee
      September 12, 2016

      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.

      Monica

      Reply

  39. Debbie
    January 6, 2017

    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 !!!!!!

    Reply

    • Monica Parlee
      January 6, 2017

      So happy you enjoyed it Debbie, this is definitely a favourite of ours!

      Reply

  40. Debbie
    January 6, 2017

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

    Reply

  41. Shai LeBlanc
    January 26, 2017

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

    Reply

    • Monica Parlee
      January 26, 2017

      Oh, thank you so much and I’m so happy everyone loved it!

      Reply

  42. Jordan F
    February 2, 2017

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

    Reply

    • Monica Parlee
      February 2, 2017

      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.

      Reply

  43. Kim
    March 18, 2017

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

    Reply

    • Monica Parlee
      March 20, 2017

      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)

      Reply

  44. Shannon Williams
    December 4, 2017

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

    Reply

    • Monica Parlee
      December 4, 2017

      Thanks Shannon, it’s a favourite of ours!

      Reply

  45. Rachelle
    January 4, 2018

    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.

    Reply

    • Monica Parlee
      January 4, 2018

      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!)

      Reply

  46. Lorraine
    January 16, 2018

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

    Reply

    • Monica Parlee
      January 16, 2018

      Yum, spinach and tomatoes would be great additions! Thanks, Lorraine.

      Reply

  47. Jessica
    March 15, 2018

    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

    Reply

    • Monica Parlee
      March 15, 2018

      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

      Reply

  48. Crystal
    July 23, 2018

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

    Reply

    • Monica Parlee
      July 23, 2018

      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

      Reply

  49. Pat
    July 25, 2018

    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??
    Thanks

    Reply

    • Monica Parlee
      July 25, 2018

      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.

      Reply

  50. Queen Caldwell
    August 16, 2018

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

    Reply

    • Monica Parlee
      August 16, 2018

      Sure, I think you could definitely replace 1/4 cup of the cream with some white wine. It would be delicious!

      Reply

  51. Marnie Carvalho
    October 1, 2018

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

    Reply

    • Monica Parlee
      October 1, 2018

      Hahahahaha…you’re very welcome! Hope you enjoy this as much as we do.

      Reply

  52. Nancy-Jo Howie
    November 4, 2018

    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 !!

    Reply

    • Monica Parlee
      November 4, 2018

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

      Reply

  53. FJ Dorin
    November 11, 2018

    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

    Reply

    • Monica Parlee
      November 11, 2018

      Thanks so much Jeff, so happy you and your family enjoyed it as much as we do!

      Reply

  54. Cathy pilon
    February 12, 2019

    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

    Reply

    • Monica Parlee
      February 12, 2019

      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

      Reply

  55. Heather
    February 25, 2019

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

    Reply

    • Monica Parlee
      February 25, 2019

      So happy you loved it as much as we do, Heather, and yes, it’s perfect with garlic bread!

      Reply

  56. Taylor
    October 22, 2019

    My Italian boyfriend fell in love with this recipe. He said it’s the best seafood linguine he’s ever eaten and he asks me to make it all the time! This is even better than anything I’ve ever had in a restaurant. Yum!

    Reply

    • Monica Parlee
      October 23, 2019

      Thank you so much, Taylor, that’s so nice of you to tell me!

      Reply

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