Linguine with Seafood and Herb Sauce

Name: Linguine with Seafood and Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. linguine; spaghetti; 1/3 cup olive oil; 1/2 cup butter; 3 cloves garlic, minced; 2 lb. uncooked shelled medium; 1/3 cup lemon juice; 1 tbsp. dried basil; 1 tbsp. dried parsley; 1 tbsp. dried oregano; 1/2 tsp. salt; Pepper, to taste; 3 tbsp. grated Parmesan cheese

Eats Now Editorial Team · 450 kcal · Seafood

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Linguine with Seafood and Herb Sauce – a delicious recipe with linguine, olive oil, butter, garlic, lemon juice, basil. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. linguine
spaghetti
1/3 cup olive oil
1/2 cup butter
3 cloves garlic, minced
2 lb. uncooked shelled medium
1/3 cup lemon juice
1 tbsp. dried basil
1 tbsp. dried parsley
1 tbsp. dried oregano
1/2 tsp. salt
Pepper, to taste
3 tbsp. grated Parmesan cheese

1
Cook pasta until al dente; drain and rinse with boiling water.
2
Set aside.
3
Heat oil and butter in a large skillet or ovenproof serving dish.
4
Sauté garlic and shrimp until the shrimp just turns pink.
5
Season to taste.
6
Add pasta, toss gently to blend, and heat.
7
Sprinkle with Parmesan.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. linguine, spaghetti, 1/3 cup olive oil, 1/2 cup butter, and more.

Yes, Linguine with Seafood and Herb Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
450 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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