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Lanie's Seafood Linguine

User Rating 4.5 Star Rating (7 Reviews)


Seafood linguine
Jonelle Weaver/Photodisc/Getty Images
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  • 1/2 cup olive oil
  • 1/2 cup unsalted butter
  • 1 large onion chopped
  • 6 garlic cloves minced
  • rosemary & oregano
  • 28 oz. can tomatoes chopped
  • salt & pepper
  • 1 cup dry white wine
  • 1/2 c. parsley
  • cooked or raw shrimp, crab, lobster, scallops (whatever combination or just one - sometimes I buy the imitation crab)


In a skillet, heat butter and oil - saut&eacute onion and garlic until golden.

Add wine; cook until liquid has evaporated and vegetables are golden.

Reduce heat; add tomatoes, spices, salt and pepper.

Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce).
Lanie's note: I like crab, shrimp and a can of lobster meat but basically any combination works.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Fabulous, even for a novice!, Member suerob48

If I can do this, anyone can! I registered on this site just so I could let others realize their good fortune in tripping across this recipe. I made it with leftover shrimp and crabmeat from Christmas. Other than using the only white wine we had in the house, which was sweeter than in the recipe, I otherwise followed it almost exactly. The recipe did not indicate the amounts of the spices, but I just guessed it. Both my husband and I loved it--Very light and very tasty. Perfect for someone like me who does not particularly like heavy ""canned"" red sauces, but also great for those like my husband who do.

6 out of 6 people found this helpful.

See all 7 reviews

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