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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
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    6-8 servings


  • 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


  • 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 directions; drain. Serve seafood mixture over linguine; sprinkle with Parmesan cheese.

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  • LegalSec
    Jan 4, 2012

    I halved the recipe. I used a sweet onion, dried parsley and could not find shrimp soup so I used a can of tomato soup. Absolutely delicious, will be making again.