Garlic Oyster Linguini

2
MARBALET 45

"This is a popular Cajun appetizer dish."

Ingredients {{adjustedServings}} servings 497 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
  2. Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
  3. Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.
Tips & Tricks
Oyster Dressing or Stuffing

See how to make the perfect Thanksgiving stuffing for seafood lovers.

Chicken with 20 Cloves of Garlic

See how to make baked chicken in a pungent garlic sauce.

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Reviews 2

  1. 4 Ratings

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TWIGGISH
7/14/2003

I made this with half the oysters and added a half pound of shrimp. It took a little longer than I expected, but after you prep the ingredients, you just keep adding things to your pan. Not too hard. Although I wished that I had added a little bit more salt. Still, everyone in my family enjoyed it and we ate the whole pan!

Chief cook & Bottlewasher
6/22/2014

Excellent! Didn't have scallions grated a red onion and Sautéed with mushrooms. Used jarred oysters and used the liqueur as the stock. Used canned white corn rinsed and canned green beans rinsed. Also, didn't have fresh linguine, used boxed and cooked aldente before folding it in. This is delicious but keep a little chicken stock or pasta water aside to add if your family is eating at different times of the night. It tends to dry out but no problem. This pasta will absorb all the great flavors....... Yummy