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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