Mussels, Scallops, Clams, Shrimp Scampi Over Linguine Recipe

Wednesday, June 20, 2012

1 pound mussels
1 pound bay scallops
1 can baby clams drained and rinsed
1/2 pound large shrimps with tails on
8 oz mushrooms sliced and cleaned
4 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
4 tablespoons sherry wine or more to taste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1  pound linguine pasta or angel hair
1/4 cup chopped fresh parsley

In a large skillet, melt butter and olive oil over medium heat and saute mushrooms and garlic till soft. Add wine, salt, ground black pepper and 1/4 cup cheese.
Add chicken broth and fish,  increase heat and boil rapidly for 7 to 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Reduce heat for fish medley and add parsley; place sauce on top of linguine. Remove any mussels that have not open and throw away. Serve pasta with fish and sauce on top.

Love Shellfish? Try these recipes:

Florida Rock Shrimp
Shrimp Kabobs with Blackberry

Grilled Shrimp Marinara
Seafood Medley over pasta
Shrimp and Coconut Rice
Broiled Lobster Tail
Firecracker Shrimp
Scallops with Italian bread crumbs


Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email