Seafood simmered in a robust marinara sauce and tossed with spaghetti or linguine. A classic and easy weeknight dinner.
Ingredients
- 1 large red onion, chopped
- 1/2 cup chopped green pepper 3 garlic cloves, minced
- 1/3 cup minced fresh parsley 1/4 cup olive or vegetable oil
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can condensed cream of shrimp soup, undiluted 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound uncooked medium shrimp, peeled and deveined 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
- 1 (16 ounce) package linguine 1/4 cup shredded parmesan cheese
Instruction
- In a large skillet, saute the onion, green pepper, garlic and parsley in oil until tender. Add the tomatoes, soup, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Stir in the shrimp and crab; simmer for 10 minutes or until shrimp turn pink. Meanwhile, cook the linguine according to package directions; drain. Serve seafood mixture over linguine; sprinkle with Parmesan cheese.
