Linguine pasta with scallops, courgette and tomatoes recipe

Linguine pasta with scallops, courgette and tomatoes recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Seafood sauce

Fresh scallops, chopped tomatoes and fresh basil are added to a saute of garlic and courgette, then tossed with spaghetti for a delish seafood pasta. Serve as an main course or starter.

308 people made this

IngredientsServes: 4

  • 450g spaghetti or linguine pasta
  • 60ml olive oil
  • 3 cloves garlic, minced
  • 2 courgettes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried red pepper chilli flakes
  • 40g chopped fresh basil
  • 4 plum tomatoes, chopped
  • 450g sea scallops
  • 2 tablespoons grated Parmesan cheese

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large frying pan heat oil, add garlic and cook until tender. Add the courgette, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, scallops and fresh basil (if using) and simmer for 5 minutes, or until scallops are cooked.
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

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Reviews & ratingsAverage global rating:(379)

Reviews in English (290)


This was an OK recipe as it stands but needed more flavor. I made it a second time to see if I could spruce it up. It was awesome. I added 1/2 cup of white wine, 2 tablespoons butter, jumbo shrimp and little neck steamers (in their shells).-10 Aug 2005


This is an absolutely delicious meal and its just beautiful to look at. It has wonderful texture. Definiely use FRESH Basil. I also added shrimp. After the pasta was cooked I sauteed it in a couple tablespoons of olive oil and minced garlic and tossed the pasta in with the sauce and let it simmer for 5 minutes to soak in the flavors. Its a gorgeous looking dish and so tasty. A perfect summer meal and I'm sure I'll make this quick meal during the Christmas shopping season. Its comfort food also. Hope I can find fresh basil during the winter months.-23 Aug 2002

by BeanTown77

Really delicious. Don't be shy about adding a little more flavor, some more garlic.. add some freshly ground black pepper too. It certainly doesn't need a pound of pasta. I used 1/2 box and it was more than enough. For a healthier option, use whole wheat fettuccine or spaghetti. It adds flavor to the meal. I used sea scallops instead of bay scallops (what the store had, and my personal preference) and they were great. I just chopped them up into smaller, bite-sized pieces. My mom and sister loved it so much, they kept my copy of the recipe and make it all the time.-18 Jul 2006

For the lemon sauce

  • 125ml/4fl oz white wine
  • 50ml/2fl oz white wine vinegar
  • 2–3 peppercorns, crushed
  • 1 banana shallot, peeled and chopped
  • 200g/7oz unsalted butter, cut into pieces wedge, for squeezing
  • pinch cayenne pepper

For the prawn linguine

  • 200g/7oz linguine
  • 1 tbsp olive oil
  • large handful of monk’s beard, lightly blanched
  • 100g/3½oz raw pink, Norwegian or Mylor prawns, heads removed, shells removed and de-veined
  • 1 edible sea urchin, chopped (optional)
  • salt and freshly ground black pepper

For the scallops

  • 75g/2¾oz unsalted butter
  • 2 tbsp olive oil
  • 6 prepared king scallops
  • 6 prepared langoustine tails, peeled
  • 1 tbsp olive oil
  • 1 salsify stick, peeled, blanched and chopped
  • 3 lemon segments, to garnish

Quick One Pan Spinach and Zucchini Pasta


  • 1 package 8-ounces Fettuccine Pasta ( or any other type of pasta)
  • 2 to 4 cups packed fresh spinach leaves
  • 1 cup zucchini sliced about 1 large zucchini
  • 1 cup thinly sliced onion optional
  • 4 cups water
  • 1 cup tomatoes cherry, grape, or diced
  • 3 garlic cloves minced
  • 3 tablespoons olive oil
  • 1 teaspoon dry italian spices
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • parmesan cheese
  • salt and fresh ground pepper to taste


Combine pasta, zucchini, tomatoes, onion, garlic, italian spices, olive oil,1 teaspoon salt, 1/2 teaspoon garlic powder, and water in a large straight-sided skillet. Bring to a boil over high heat (leave spinach until the end).

Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 8 minutes. Add spinach, stir and turn off heat.

Bring a large pot of water to a boil. Add salt and linguine and cook al dente according to package instructions.

Meanwhile, cut the scallops in halves and then in quarters.

Wait until the pasta is almost ready, about 3 minutes before. Heat the olive oil in a non-stick frying pan and add the garlic.

Add the scallops and sauté over high heat. I waited slightly too long with adding the scallops, so the garlic turned a little darker than I like it.

Drain the pasta and add it to the pan.

Add most of the parsley as well and season with salt and freshly ground black pepper.

Serve immediately on a warm plate, sprinkled with the remaining parsley.

Linguine Alla Amatriciana Linguine With Cherry Tomatoes, Pancetta And White Wine

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my linguine with cherry tomatoes, pancetta and white wine for you to enjoy.

With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it’s one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.


  • 4 Tablespoons Olive Oil
  • 1 Red Onion, Large, Peeled And Finely Sliced
  • 250g Pancetta, Diced
  • 100ml Dry White Wine
  • 2 x 400g tins Cherry Tomatoes
  • ½ Teaspoon Dried Chilli Flakes
  • 500g Linguine
  • 3 Tablespoons Flat Leaf Parsley, Freshly Chopped
  • 100g Pecorino Romano Cheese, Freshly Grated
  • To Taste Salt

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Feast your eyes on the finest linguine with cherry tomatoes, pancetta and white wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. In a large frying pan, over a medium heat fry the onions in the oil for approx. 3 minutes, stirring occasionally with a wooden spoon. Add in the chilli and the pancetta and continue to cook for a further 5 minutes. Pour in the wine and cook for a further 2 minutes allowing the alcohol to evaporate.
  2. Pour in the tomatoes, stir well and gently simmer for 5 minutes with the lid off, stirring occasionally. Once ready, season with salt, remove from the heat and set to one side.
  3. Cook the pasta in a large saucepan of salted boiling water until al dente. To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet.
  4. Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
  5. Pour over the Amatriciana sauce with the parsley stir all together for 30 seconds allowing the flavours to combine.
  6. Serve immediately with Pecorino cheese sprinkled on top.

Once you’re done, simply sit back and enjoy your linguine with cherry tomatoes, pancetta and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Linguine With Lemon, Garlic and Thyme Mushrooms

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

For US cup measures, use the toggle at the top of the ingredients list.

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

What Pasta Can I Use?

Use short pasta like fusilli, penne or rigatoni. Whole wheat, brown rice or any other gluten-free pasta contains more fiber and nutrients. Keep in mind it doesn’t hold its shape as well as white semolina pasta. So watch it closely and do not overcook.

Chewy al dente pasta is half of the success to a tasty pasta with zucchini and tomatoes. I add al dente pasta directly from the pot to the skillet without draining. I find once pasta is drained, it starts drying out and sticking together.

For ages, I always made too much pasta. It’s a problem so many of us have right? On the plus side, it meant I had lots of leftovers to make dishes like this healthy pasta salad, tomato pasta salad, or Italian pasta salad.



  • 4 large eggs, at room temperature
  • 2 1/2 cups semolina flour (or all-purpose flour, or "00" flour, or a combination)
  • 1 tablespoon Nudo extra virgin olive oil
  • 1 teaspoon fine salt (sea salt)


Method in a food processor
  1. Put all the pasta ingredients in your food processor using the normal blade attachment. Pulse for 10 seconds or till the mixture becomes crumbly.
  2. Remove the dough, forming it into a ball using your hands, and then place it on a countertop or a cutting board dusted with flour. Knead the dough for about 2 minutes, or till it's smooth and elastic. If the dough looks to be too dry, add a tablespoon of water. If it looks too wet or sticky, add in some extra flour. Overall, you do want your dough to be drier rather than moist.
  3. Make the dough into a ball again and wrap it in plastic wrap. Let the ball of dough rest at room temperature for 30 minutes, then either use it or pop it in the fridge for up to 24 hours.
  4. Roll out the dough into the shapes you want, either with your hands or using an Uno Casa or another pasta maker.
  5. Cook your pasta till al dente in salted water (about 1 to 5 minutes, depending on your pasta's thickness). Drain and serve with your favorite sauce.
Method in a stand mixer
  1. Add all the pasta ingredients to the bowl of your stand mixer using the dough hook. Next, knead the dough for 8 to 10 minutes at low speed till it is smooth and elastic. Adjust the texture of the dough with a bit more flour or water, if needed (see above).
  2. Continue as in step 3 above.
Method by hand
  1. Make a mountain out of the flour on a cutting board, with a well in the middle. Add eggs, salt, and olive oil (in that order).
  2. With a fork, whisk the middle till combined. Gradually incorporate the flour into the center till the mixture is nice and thick.
  3. Using your hands, form a ball with the dough, kneading it for 10 minutes or till smooth and elastic. Sprinkle in a bit of extra water or flour to adjust the consistency, if needed.
  4. Continue with step 3 as above.

Now that you've got a great recipe for fresh egg pasta, let's look at some of the different shapes you can try your hand at making.


Among the very numerous different types of pasta shapes, there are a few main categories.

Shaped pasta

Types of shaped or short pasta include macaroni, fusilli, orecchiette, penne, rigatoni, rotini, and many more.

This pasta is excellent for catching the sauce and each shape has a specific use or recipe. While in Italy each pasta has a specific recipe and use and it is blasphemy to mix and match, a rule of thumb for us mere mortals is to serve short pasta with thick and chunky sauces that have lots of veggies or meat.

Try this shape: Strozzapreti 'choking priest' pasta >

Long pasta

Long pasta types include pastas such as bucatini, fettucine, pappardelle, spaghetti, linguine, tagliatelle, angel's hair and vermicelli.

Thick long pasta like fettuccini works well with thick and chunky sauces, whereas thinner pasta is best with lighter sauces. Any long pasta goes well with a cream-based sauce.

Sheet pasta

Sheet pasta comes in long, thin sheets and is perfect for lasagna and casseroles. Any sauce works with sheet pasta. The moisture from the cheese and sauce is usually enough to rehydrate the noodles without cooking them separately beforehand.

Filled pasta

Examples of filled pasta are ravioli, tortellini, manicotti, cannelloni, and jumbo shells.

Filled pasta is perfect for any filling to your taste: cheese, vegetable, meat or other protein-based filling (think tofu or soy). Any sauce that complements your filling works with filled pasta, but drizzling with extra virgin olive oil or a complementary flavoured olive oil is a delicious way to serve to focus on the rich filling and the art of handmade shapes.

Zucchini Shrimp Scampi

Yield: 4 servings

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.


  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds (4 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
  2. Stir in chicken stock and lemon juice season with salt and pepper, to taste. Bring to a simmer stir in zucchini noodles until well combined, about 1-2 minutes.
  3. Serve immediately, garnished with Parmesan and parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

To make this superfood recipe cook the tagliatelle in a large pan of boiling salted water for 8-10 mins or until just tender or ‘al dente’. Drain in a colander.

Whilst the pasta cooks, place the salmon in a medium frying pan, add the white wine and salt and pepper. Cover, bring to the boil, then simmer for 5-6 mins or until the salmon is just cooked and flakes easily.

Transfer the salmon to a plate and break into large flakes with a fork. Increase the heat and simmer the cooking liquid until it is reduced to about 45ml (3tbsp).

Meanwhile, wash and prepare the broccoli by trimming the base of each spear and chopping the remaining into 3cm pieces. Add the butter to the reduced wine, then add the spring onions and broccoli and sauté for 3 mins. Add the cream, cover and simmer for 3-4 mins or until the broccoli is tender.

Remove the lid, stir in the salmon and season to taste. Add the sauce to the cooked tagliatelle, then toss until coated in the sauce. Serve sprinkled with a little dill if liked.