Linguine Pasta with Shrimp and Grilled Lemons

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This Italian seafood pasta can be cooked entirely on the grill. First, grill the scallops and shrimp until half-cooked, infusing them with a wonderful campfire aroma. Then, in a saucepan on the grill, begin making the tomato sauce, first sautéing the clams to open their shells, then adding the seared shrimp and scallops and cooked linguine. Serve the pasta with grilled lemon halves for a drizzle of rich lemon juice. A perfect dish for a summer al fresco dinner. Don't forget to open a bottle of dry white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of linguine pasta
220 g large shrimp, peeled and deveined
220 g of scallops
220 g small clams, washed
2 tbsp. l. olive oil
2 lemons (cut 1 in half, zest 1 and juice)
2.5 tbsp. marinara sauce
2 tsp chopped capers
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: linguine pasta, shrimps, scallops, mollusks, lemon juice, marinara sauce, parsley, capers

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Bring a large pot of water to a boil and add generous amounts of salt. Cook the pasta for 1-2 minutes less than the package directions. Set aside 1/4 cup of the cooking water, drain the rest, and set the pasta aside.

Meanwhile, pat the shrimp and scallops dry with paper towels. Season both sides with salt and black pepper and brush with olive oil. Grill just until grill marks appear, about 1 minute per side (they should not be cooked through); set aside. Grill the lemon halves until softened and grill marks appear, 5 to 8 minutes; set aside.
Place a large pot on the grill (or stovetop). Heat the marinara sauce, then add the capers, lemon zest, and juice. Add the clams and cover. Cook until the clams begin to open, about 5 minutes. Add the pasta and the drained pasta to the sauce and toss to coat.
Add the parsley and reserved shrimp and scallops and continue to stir until the pasta is evenly coated with the sauce, the shrimp and scallops are cooked through, and all the clams have opened, about 1 minute. Serve with fried lemon halves.

Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.

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