Seafood Linguine
Submitted by ajraphae
Crab or lobster tossed with linguine in a garlicky cream sauce with fresh tomato, Swiss cheese, and Parmesan. A luxurious weeknight pasta ready in just 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minWhen you want pasta night to feel a little more special, this is the recipe to reach for.
Sweet crab meat (or lobster, if you’re feeling fancy) meets a quick cream sauce built on garlic, oregano, chopped tomato, and a duo of melted Swiss and grated Parmesan.
The whole thing comes together while the linguine boils, so you’re plating in about 25 minutes.
It’s the kind of dish that tastes like you called in a reservation but really you just opened the fridge.
Kitchen Tips
- Sauté the garlic and oregano in butter for just one minute so the garlic turns fragrant without burning
- Use real lump crab meat for the best texture, but lobster tail meat makes this feel truly indulgent
- Try blue cheese instead of Swiss for a bolder, more pungent sauce
- Toss the hot pasta directly into the sauce so it absorbs all that creamy, cheesy goodness
Ingredients
Directions
Cook pasta according to package directions.
Sauté garlic and oregano in butter; stirring frequently, 1 minute.
Add tomato; cook 3 minutes.
Add remaining ingredients.
Cook over medium heat, until cheese is melted.
Place hot cooked pasta on serving plate; top with sauce.
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