Linguine with Scallops, Zucchini and Tomatoes

Linguine with Scallops, Zucchini and Tomatoes


306 people made this

Fresh scallops, chopped tomatoes and fresh basil are added to pan fried garlic and zucchini, then served with linguine for a delish seafood pasta. Serve as a main course for 4 or as a starter for 6. As an alternative pasta try fettuccine or spaghetti.

Lisa Stinger

Serves: 4 

  • 1 x 500g packet linguine pasta
  • 3 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2 medium zucchini, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cried crushed chilli flakes
  • a cup of chopped fresh basil leaves
  • 4 roma (plum) tomatoes, chopped
  • 500g scallops
  • 2 tablespoons finely grated Parmesan cheese

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. In a large saucepan of boiling salted water cook pasta as packet directs until al dente. Drain and keep warm.
  2. Meanwhile, in a large frying pan heat oil, add garlic and cook for about 1 minute.
  3. Add the zucchini, salt and chilli flakes and fry,stirring occasionally, for 10 minutes.
  4. Add the tomatoes,scallops and fresh basil. Reduce heat and simmer for 5 minutes or until scallops are opaque.
  5. Serve over cooked pasta with the Parmesan cheese.

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Reviews (1)


I was really exited to make this recipe because my bf loves scallops. The pasta ended up with no flavor. I kept adding cumin and salt and pepper nothing really changed. The food went to waste. - 15 Jan 2011

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