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Special Seafood Linguine

Special Seafood Linguine
When entertaining, I often rely on this hearty pasta dish. To avoid some last-minute fuss, chop the onion and green pepper, and peel and devein the shrimp earlier in the day. —Valerie Putsey, Winamac, Indiana
6-8 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 1 large red onion, chopped
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1/3 cup minced fresh parsley
  • 1/4 cup olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 package (16 ounces) linguine
  • 1/4 cup shredded Parmesan cheese

Directions

  • In a large skillet, saute the onion, green pepper, garlic and parsley
  • in oil until tender. Add the tomatoes, soup, lemon juice and
  • seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20
  • minutes.
  • Stir in the shrimp and crab; simmer for 10 minutes or until shrimp
  • turn pink. Meanwhile, cook the linguine according to package
© Taste of Home 2013

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Special Seafood Linguine (continued)

Directions (continued)

  • directions; drain. Serve seafood mixture over linguine; sprinkle
  • with Parmesan cheese. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 398 calories, 11 g fat (3 g saturated fat), 110 mg cholesterol, 711 mg sodium, 52 g carbohydrate, 4 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013