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shrimp and scallops in a pesto sauce with sundried tomatoes, mushrooms and artichoke hearts over linguine in a white bowl
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5 from 23 votes

Seafood Riviera

Creating delicious restaurant-style dishes is easier than you think. And my Seafood Rivera is as good if not better than any seafood pasta dish you'll get at your favorite Italian restaurant.
Prep Time25 mins
Cook Time15 mins
Course: Entree
Cuisine: Italian
Keyword: linguine pesto, pesto dish, seafood pasta
Servings: 2
Calories: 1232kcal
Author: Chef Dennis Littley

Ingredients

  • ½ lb linguine
  • 2 tbsp olive oil
  • ½ lb scallops
  • ½ lb shrimp
  • ½ cup sundried tomatoes 12-16 halves
  • 8 ounces mushrooms sliced
  • ½ cup artichoke hearts 6-8 small hearts
  • 2 tbsp pesto
  • ¼ cup Romano cheese
  • ½ cup heavy cream
  • ¾ cup chicken stock or vegetabke stock
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • ¼ tsp black pepper
  • 2 tbsp butter
  • 1 tbsp flour

Pesto

  • 2 bunches basil use basil leaves only, no large stems
  • ½ bunch Italian parsley  use parsley leaves only, no large stems
  • 2 clove garlic
  • ¼ cup pine nuts or walnuts toasted
  • ¼ cup Romano cheese grated
  • ¼ cup olive oil

Instructions

Pesto

  • Remove the leaves from the basil and parsley, do not use the stems
  • To toast your pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts. Keep the pine nuts moving around so they toast without burning.
  • Place the basil into your food processor, Pulse it's until it's minced very well.
  • Add garlic, toasted pine nuts, and grated Romano cheese, pulse to combine.
  • Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily

Seafood Riviera

  • Get pasta water ready. You will cook the pasta once you begin to make the sauce for the seafood riviera.
  • Add olive oil to a large hot saute pan. Place the scallops on one side of the pan and the mushrooms on the other side of the pan. Cook for 2 minutes, moving the mushrooms around as they cook.
  • After two minutes flip the scallops and add the shrimp to the pan. Move the shrimp around and cook until they are almost finished.
  • Add the stock, heavy cream, pesto and seasonings to the pan and mix the sauce together off the heat.
    **This is about the time you should start cooking your pasta
  • Add the sun-dried tomatoes, sliced artichoke hearts and grated Romano cheese to the pan and bring the sauce to a light boil.
    Add the butter rolled in flour to thicken the sauce. Reduce the heat to medium and allow the sauce to reduce and thicken slightly. (about 2 minutes)
  • Serve the finished dish over linguine or the pasta of your choice.
    **Mix a little of the sauce with the pasta before adding the other ingredients. It will make the dish look better when you serve it

Nutrition

Calories: 1232kcal | Carbohydrates: 121g | Protein: 69g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 442mg | Sodium: 2141mg | Potassium: 2036mg | Fiber: 10g | Sugar: 18g | Vitamin A: 2324IU | Vitamin C: 28mg | Calcium: 431mg | Iron: 8mg