Seafood linguine with lemons
8
Points®
Temps total: 35 min • Préparation: 20 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
A trio of delicious, affordable seafood comes together in this quick dish: shrimp, bay scallops, and canned clams. There’s lots of bright, sunny lemon—zest and juice—in the pasta, but we take the citrus goodness one step further by serving each bowl with a seared lemon half to squeeze on top of the pasta.
Ingrédients
Cooking spray
4 spray(s)
Uncooked linguini
8 oz
Lemon
2 wedge(s), halved
Salted butter
1 tbsp(s)
Olive oil
1½ tsp(s)
Uncooked shrimp
6 oz, peeled and deveined
Uncooked scallops
6 oz, bay variety
Garlic
4 clove(s), large
Canned clams
6 oz, chopped, drained
Lemon zest
1 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Fresh parsley
⅓ cup(s), chopped
Chives
¼ cup(s), chopped
Instructions
1
Cook the pasta according to the package directions. Scoop out and reserve ½ cup pasta water; drain the pasta.
2
Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the lemon halves to the pan, cut side down. Cook until seared, about 3 minutes. Remove the lemon halves from the pan.
3
Add the butter and oil to the pan, swirling until the butter melts. Add the shrimp, scallops, and garlic; sauté until the shrimp and scallops are done, 3 to 5 minutes, stirring frequently. Stir in the clams; cook until the clams are thoroughly heated, 1 to 2 minutes.
4
Add the drained pasta, reserved ½ cup pasta water, lemon zest and juice, salt, and black pepper to the pan; toss well to combine. Remove the pan from the heat; stir in the parsley and chives.
5
Serving size: about 1 ½ cups
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