Seafood Tomato Alfredo

Seafood Tomato Alfredo


"Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine."


25 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
  2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the fish to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork.
  3. Serve over linguine.
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  1. 25 Ratings


I doctored it up a bit. I had tilapia filets,so that is what I used. I added a can of sliced mushrooms and 1 tablespoon of minced garlic to the browning butter/onion mixture. Since I had it,...

we used a cream of onion soup and a flounder fillet and it turned out not bad. would recommend but definitely use mushroom and garlic soup!

The fish was great. Not fishy. The sauce was good too, especially on spaghetti. I would use more garlic, and I added a can of sliced mushrooms. No complaints from my very picky family!

This was delicious...definitely a keeper! However it does need more garlic and we also added shrimp and some clams. Also added some fresh mushrooms. Very Good!!

Good sauce.

This is a great dish.My wife was really surprised I made it.She loves it .It is a tomato type dish ,but the acid is very low. We have it about 3 times a month.

We loved this! Definately go for the Campbell's Cream of Mushroom with Roasted Garlic. I also added some mixed seafood that I had, some diced bell peppers, mushrooms and some extra garlic. Th...

It's okay. Too garlicky with the mushroom garlic soup.

This was good at dinner but excellent for lunch the following day.