Oyster and Crab Creole Linguini
- Number of Servings: 8
Ingredients
1 Tbsp Light Butter, Salted1 Tbsp Flour (.06 cup)2 boxes Dreamfields Lo-Carb Linguini (26 oz)1/4 cup Light Butter, Salted, (4 Tbsp)1 pound Fresh Mushrooms, (454 grams)2 tsp Tony Cachere's Original Creole Seasoning2 tsp Minced Garlic2 pints Shucked Oysters, quartered (48 medium)1 cup Sweet Corn, Canned1-1/3 cup Green Beans, Fresh, French style1 cup Roland Clam Juice or Seafood Stock(16 tbsp) 1/4 cup Fresh Parsley (or to taste)1/2 cup thinly sliced Green Onions, raw16 oz. Chicken of the Sea Premium Crab (1 can or 1.66 cups lump crabmeat)OPTIONAL 1/4 cup pimento peppers
1. In a small saucepan, melt 1 T lite butter. Stir in 1 T flour to make a paste. Set roux aside.
2. Fill large pasta cooking pot 2/3 full of water. While water is coming to a boil, begin sauteeing other ingredients.
#3. Saute mushrooms, Creole spice, garlic in 1/4 cup lite butter. over medium-high heat for 2 minutes. Add oysters, corn, string beans and (optional) pimento. Saute for 1-1/2 minutes. Add clam juice / seafood stock and partially cooked linguini (see step #4). Bring to a slight simmer.
#4 Add linguini to boiling water. Cook for 2 minutes simply to soften pasta. Pasta will NOT be done cooking and will finish in the same pan as the remaining ingredients.
#5. Fold in roux until sauce thickens. Then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat and heat through until all ingredients are hot and pasta is cooked el dente.
Serve immediately.
Serving Size: 8 2-1/3 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JEANKNICK.
2. Fill large pasta cooking pot 2/3 full of water. While water is coming to a boil, begin sauteeing other ingredients.
#3. Saute mushrooms, Creole spice, garlic in 1/4 cup lite butter. over medium-high heat for 2 minutes. Add oysters, corn, string beans and (optional) pimento. Saute for 1-1/2 minutes. Add clam juice / seafood stock and partially cooked linguini (see step #4). Bring to a slight simmer.
#4 Add linguini to boiling water. Cook for 2 minutes simply to soften pasta. Pasta will NOT be done cooking and will finish in the same pan as the remaining ingredients.
#5. Fold in roux until sauce thickens. Then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat and heat through until all ingredients are hot and pasta is cooked el dente.
Serve immediately.
Serving Size: 8 2-1/3 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JEANKNICK.
Nutritional Info Amount Per Serving
- Calories: 479.2
- Total Fat: 7.3 g
- Cholesterol: 104.1 mg
- Sodium: 950.8 mg
- Total Carbs: 81.6 g
- Dietary Fiber: 9.6 g
- Protein: 29.2 g
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