Garlic Oyster Linguini

2
MARBALET 50

"This is a popular Cajun appetizer dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 497 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
  2. Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
  3. Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.

Reviews

2

I made this with half the oysters and added a half pound of shrimp. It took a little longer than I expected, but after you prep the ingredients, you just keep adding things to your pan. Not too ...

Excellent! Didn't have scallions grated a red onion and Sautéed with mushrooms. Used jarred oysters and used the liqueur as the stock. Used canned white corn rinsed and canned green beans rinsed...