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Scrumptious Seafood Linguine

Scrumptious Seafood Linguine

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Jenni Lawson

Jenni Lawson

If you love seafood and pasta, you will love this dish! It is so easy to make that I make it at least once a month.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
  3. Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ashley
40

Ashley

10/16/2007

We just made this tonight and it was a fantastic dish! I made a couple changes though. I used half and half instead of cream and added a bit of white wine while cooking. I also had uncooked shrimp and fresh mushrooms that I sauted with the garlic. This is defiantly a recipe I will use again.

Valerie
26

Valerie

1/13/2007

Excellent!! I tried to save a few calories by using margarine in place of butter and half & half in place of heavy whipping cream. I wanted a little color in the dish, so I added one bunch of fresh chopped parsley to the garlic when cooking. We love garlic so I used 6 cloves of garlic and chopped them in the food processor with the parsley. Don't use the parmesan in the green can EVER... fresh grated parmesan adds so much flavor it's worth the extra money. The directions say to cook the pasta first but I always prep pasta last... I don't like to leave it sitting while I prepare the sauce. A trick for pasta is to return it to the pot after you drain it and let it cook just a minute, the sauce adheres better to the noodle. This was an easy and delicious recipe. Thanks Jenni!

CURTISLEE
16

CURTISLEE

8/10/2006

As good as it is fattening, and it's very fattening! Do note: The longer the sauce warms, the thicker it gets. So if you prefer your sauce on the thinner side, dish it up quickly. I used one half -- 1/2 and 1/2 and 1/2 cream, in an attempt to thin the sauce, but it was still very thick. This one is easy and highly recommended.

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