Photo of Seafood linguine with lemons by WW

Seafood linguine with lemons

Points® value
Total Time
35 min
20 min
15 min
A trio of delicious, affordable seafood comes together in this quick dish: shrimp, bay scallops, and canned clams. There’s lots of bright, sunny lemon—zest and juice—in the pasta, but we take the citrus goodness one step further by serving each bowl with a seared lemon half to squeeze on top of the pasta.


Cooking spray

4 spray(s)

Uncooked linguini

8 oz


2 wedge(s), halved


1 tbsp(s)

Olive oil

1½ tsp(s)

Uncooked shrimp

6 oz, peeled and deveined

Uncooked scallops

6 oz, bay variety


4 clove(s), large

Canned clams

6 oz, chopped, drained

Lemon zest

1 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Fresh parsley

cup(s), chopped


¼ cup(s), chopped


  1. Cook the pasta according to the package directions. Scoop out and reserve ½ cup pasta water; drain the pasta.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the lemon halves to the pan, cut side down. Cook until seared, about 3 minutes. Remove the lemon halves from the pan.
  3. Add the butter and oil to the pan, swirling until the butter melts. Add the shrimp, scallops, and garlic; sauté until the shrimp and scallops are done, 3 to 5 minutes, stirring frequently. Stir in the clams; cook until the clams are thoroughly heated, 1 to 2 minutes.
  4. Add the drained pasta, reserved ½ cup pasta water, lemon zest and juice, salt, and black pepper to the pan; toss well to combine. Remove the pan from the heat; stir in the parsley and chives.
  5. Serving size: about 1 ½ cups