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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âMy husband loves seafood, and I created this recipe one night with a little of this and a little of that. Luckily, I wrote it down because he asks for this dish often.ââRebekah Beyer, Sabetha, Kansas Ingredients:
8 ounces uncooked linguine |
1 small zucchini, quartered and sliced |
1 cup julienned carrots |
1 small onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
dash crushed red pepper flakes |
1 cup heavy whipping cream |
1/2 cup grated parmesan cheese |
2 tablespoons butter |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 pound cooked medium shrimp, peeled and deveined |
2 plum tomatoes, chopped |
1 can (6 ounces) crab, drained |
4 ounces imitation crabmeat, chopped |
3 green onions, sliced |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, carrots and onion in oil until crisp-tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in the cream, cheese, butter, salt and pepper.
2. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Add the shrimp, tomatoes, crabmeat and green onions. Drain linguine; toss with shrimp mixture. Yield: 6 servings.
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