Garlic Oyster Linguini recipe

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Ingredients

¼ cup butter
8 ounces fresh mushrooms, quartered
1 teaspoon Cajun seasoning
1 teaspoon minced garlic
24 shucked oysters, quartered
½ cup whole corn kernels, blanched
⅔ cup French-style green beans, chopped
2 tablespoons chopped pimento peppers
½ cup seafood stock
10 ounces fresh linguine pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
3 tablespoons thinly sliced green onion
4 ounces crabmeat

Nutrition Info

496.6 calories
carbohydrate: 51.1 g
cholesterol: 145.9 mg
fat: 20.7 g
fiber: 5.6 g
protein: 27 g
saturatedFat: 11.4 g
servingSize: -
sodium: 577 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This is a popular Cajun appetizer dish.

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