Creamy Tarragon Shellfish Linguine

Creamy pasta and sauce meet fresh, local seafood in this decadent and hearty dish. Perfect for a filling weeknight dinner or a special evening with guests, one thing is certain, this rich recipe will not disappoint.


350 g linguine, dry
1 1/2 cups leek, chopped
2 tbsp butter
1/2 cup white wine
473 ml heavy cream
1/2 lb shrimp, northern cold water
12 large scallops
2 large lobsters, shelled and cut bite size
1 pound mussels
1 cup parmesan, grated
1 1/2 tbsp tarragon, chopped and packed
salt to taste


Preparation time: 25 minutes
Serves: 4

      1. Cook linguine as directed, in salted water. Drain and set aside.
      2. In a large pot, on medium to low heat, sauté leeks with butter until soft and translucent.
      3. Add wine and cook until liquid has reduced.
      4. Add the heavy cream to the pan, and simmer until reduced by half, stirring frequently. The cream should coat the back of a spoon.
      5. Add scallops and mussels to the pot, and stir, then cover. Cook until all mussels have opened, and as soon as they have add the shrimp to the pot. Stir and cover once again.
      6. Cook for a minute, then add the cooked lobster, parmesan and tarragon. Stir and remove from heat. Add salt to your taste.
      7. Add the drained linguine to the pot, and toss. Serve immediately with parmesan to garnish.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Seafood: Clearwater Seafoods Ltd., Fisherman’s MarketMasstown Market, Evan’s Seafoods & Restaurant, or Arichat Seafood Market.

Wine: We’re fortunate to have fantastic white wine right here in Nova Scotia. Visit our website’s Eat & Drink section for a list of wineries.

Recipe and Photography provided by: Jessica Emin, @eatwithjessie

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6 Responses to Creamy Tarragon Shellfish Linguine

  1. rod gilroy says:

    how much lobster cannot find it in the ingredients list

  2. Susan Smith says:

    Love your publication and have tried many of the delicious recipes. This has me stumped as there is no mention of lobster, especially the required quantity, yet the directions say to add cooked lobster! Everyone makes mistakes could you let me know how much lobster is required as it’s hard to come by here in Saskatchewan! Thanks for the fantastic recipes that remind us of home!

    • Sacha Smith says:

      Hi Susan, thank you so much for your kind words – I’m glad our recipes provide you with a great taste of home! We’ve fixed the recipe to include the amount of lobster. You’ll need two lobsters, shelled and cut bite-size. I hope this helps. Let us know how it goes!

  3. Mona Barthelotte says:

    How much lobster, it is not indicated in the ingredients.

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