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-   -   Seafood Linguine (http://www.cruiserlog.com/forums/f30/seafood-linguine-1152.html)

Harbor_Pilot 07-25-2007 05:35 PM

Seafood Linguine

1 (8 ounce) package fresh linguine pasta

1/4 cup butter

1 clove garlic, chopped

1 cup heavy cream

1/2 pound imitation crabmeat

1/2 pound cooked salad shrimp

1 cup freshly grated Parmesan cheese

salt and pepper to taste

1 sprig fresh parsley, for garnish

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Over medium heat, melt butter in a large skillet and sauté garlic until soft.

Pour in whipping cream and let it thicken; about 5 minutes.

Add crab, shrimp, parmesan cheese, salt, and pepper.

Decrease heat to low and simmer, stirring occasionally, for about 20 to 30 minutes.

Transfer cooked linguine to a serving platter and top with seafood sauce. Garnish with parsley, grated Parmesan cheese, black ground pepper as desired.

Serves: 4-8

4 as a one dish meal per basic recipe

8 with added seafood, and with sides of perhaps a tossed fresh garden salad, a vegetable suggestion aspargus, garlic bread / bread on hand, and beverage of choice, perhaps a light wine.

HINTS, TIPS & SUGGESTIONS:

* This is a rich recipe, with the butter, cream, and cheese. The fat and calorie (energy) content are inherent. As such and as much as we like it, we perhpas only indulge every 2-3 months.

* No need to go nuts with the salt shaker, as the combined sodium content of the ingredients is rather high.

* I often use dry angel hair pasta instead of fresh linguine pasta. Any long, thin, pasta would work.

* Use real crab if desired.

* One could use almost any seafood available or as desired.

* Instead of the tiny salad shrimp, I use a larger size 30-40 count / lb

* I usually use more shrimp, double what the recipe calls for. We like shrimp.

* I add a lot more chopped garlic, 10-20 cloves, depending on the size of the cloves. We like garlic.

* I add dehyrated parsley flakes to the sauce before simmering.

* If you do not have fresh parsley for garnish, use dehydrated, an alternative ganish or omit it.

* I start preparing the pasta once I have the sauce simmering, as if started first, it is done to early, may get over cooked, or if drained gets cold by the time the sauce is done.

Enjoy one of our favorite meals,

Jeff

Nausikaa 07-25-2007 06:44 PM

Jefff, you are making me very hungry.

This dish sounds delicious!

I am certainly going to try it....SOON!

Aye

Stephen

daytrader 08-05-2007 05:16 AM

I am very cheap. After springing for all the good sea food. I guess one could go for cheap old Ramen noodles (with out flavor packet) for the pasta? I love my Ramen noodles I try to use them for everything. Best 8 cents I can spend is on a pack of Ramen.lolI am sorry, after relooking I see it is 1/2 pound imitation crab meat. I am sorry. I was thinking 1/2 pound crab meat. I was thinking Lump meat is kinda high price. I was all for it. I love crab meat, lump is the best, but that imitation crab is MUCH easier to cook with.


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