Seafood Pesto Linguine

On a recent trip to Florida, one of the boys ordered Seafood Pesto Pasta at a seafood house and immediately asked me to cook it at home.  He forgot about this, but I didn’t, because anytime I have an excuse to serve the kids seafood, I will take it!  This recipe includes a pesto recipe, but a jar of store bought pesto will work fine.  The key to this recipe is the seafood sauce and how amazingly well it mixes with the pesto.

Prep: 25 min. Cook: 15 min.
Serves 8



  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 cup loosely packed fresh basil leaves
  • 1 cup loosely packed fresh oregano leaves
  • 2 tablespoons minced fresh parsley
  • 2 tbsp garlic cloves, divided

Pasta and Seafood

  • 16 ounces uncooked linguine
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound fresh sea scallops


  1. Skip to step 3 if using store bought pesto.  If making own pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor.
  2. Cover and process until smooth; set aside.
  3. Mince 2 tbsp  garlic.
  4. Cook pasta according to package directions.
  5. Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and 1 tbsp olive oil until tender.
  6. Add the shrimp, broth, lemon juice and cayenne; saute for 2 minutes.
  7. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque.
  8. Drain pasta; toss with pesto.
  9. Top with undrained seafood mixture, stir in if desired.

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