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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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 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:
1. 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.
2. 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. Yield: 6-8 servings.
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