5 from 1 vote
This recipe for Easy Shellfish Linguini is perfect to serve when you're crazy busy but still want to impress those you're cooking for! This can be served in less than 30 minutes!
Easy Shellfish Linguini
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This recipe for Easy Shellfish Linguini is perfect to serve when you're crazy busy but still want to impress those you're cooking for! This can be served in less than 30 minutes!
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: shelfish linquini
Servings: 4
Calories: 766 kcal
Ingredients
  • .5 pound Linguini
  • 1 23 oz Jar Homestyle Ragu , thick and hearty Traditional Flavor
  • 1 clove garlic , minced
  • 1 tablespoon Fresh Basil , minced
  • 1 1/2 cups White Wine , (ok to sub shrimp stock or even water)
  • 8 - 12 shrimp , shells removed
  • 8 - 12 littleneck clams , rinsed well
  • 2 lobster tails , cut in half lengthwise (leave shells on)
  • 1/2 pound mussels , cleaned
Garnish:
  • Minced basil
  • Freshly grated parmesan cheese
Instructions
  1. Into a stock pot, add water required as suggested by linguini box.
  2. Bring water to a boil and cook according to package instructions until pasta is al dente. (not mushy)
  3. While pasta is cooking, in a small saute pan add wine, minced garlic and bring to a boil.
  4. Place Clams in water, cover with lid and cook for 2-3 minutes.
  5. Then add mussels and cook for an additional 2-3 minutes. You know when they are cooked when they open their shells. Remove from liquid to a side plate.
  6. Then add shrimp and lobster tails to the liquid and cook for 3-5 minutes until shellfish is opaque (turns white instead of clear). Turn at least once while it is cooking. Remove shellfish to same side plate.
  7. Drain liquid and place shellfish back into saute pan and cover to keep warm.
  8. Once pasta is done cooking, strain pasta into a colander.
  9. Place the stockpot back on the burner and put Ragu Pasta sauce into the pan. Heat until sauce is warmed throughout.
  10. Toss Pasta back into the stockpot and mix the sauce and pasta until evenly combined.
  11. Add shellfish to pasta mix and warm for 2-3 minutes.
  12. Either serve direct from the pan to a plate or swirl fork size portions into small containers topping each with several pieces of shellfish in each container.
  13. Garnish with minced Basil and freshly grated parmesan cheese. Serve at once
  14. (I must admit, it is also very good served cold or at room temperature when there is some left the next day! )
Recipe Notes

Calorie/ Serving info was calculated as serving this as a main course, for 4 portions.


All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.