Seafood and Broccoli Pasta

January 21, 2011

Author Notes: Having been a seafood retailer in a previous life, I was always
testing, trying and developing recipes for my customers. This one is my son's favorite and I always make it when he comes to town. Sometimes I substitute baby spinach leaves for the broccoli.

Serves: 6


  • 1 pound large, peeled and deveined shrimp, patted dry
  • 1 pound sea scallops, patted dry
  • 2 x 6.5 ounces cans of chopped clams
  • 4 ounces butter
  • 6 cloves garlic, crushed
  • 1 cup half and half
  • 1 cup clam juice
  • 3 to 4 tablespoons instant flour
  • 1 pound steamed broccoli florets ( or thawed frozen)
  • 1 pound dried linguini, cooked according to package directions
  • grated parmesan cheese (optional)
In This Recipe


  1. Melt the butter in a 4 quart pot. Add the garlic and saute on medium heat for about 2 minutes
  2. Add the shrimp and scallops and cook in the garlic butter for about 5 minutes until almost opaque
  3. Add the clams ( including the juice), half and half, and clam juice and bring the mixture to a simmer
  4. Sprinkle in the instant flour and stir until thickened
  5. Add the thawed broccoli and cook until it's heated through
  6. Serve over the cooked linguini , garnished with the parmesan if desired

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