Garlic Oyster Linguini Recipe

Ingredients
<br>- ¼ cup butter
<br>- 8 ounces fresh mushrooms, quartered
<br>- 1 teaspoon Cajun seasoning
<br>- 1 teaspoon minced garlic
<br>- 24  shucked oysters, quartered
<br>- ½ cup whole corn kernels, blanched
<br>- ⅔ cup French-style green beans, chopped
<br>- 2 tablespoons chopped pimento peppers
<br>- ½ cup seafood stock
<br>- 10 ounces fresh linguine pasta
<br>- 2 tablespoons butter
<br>- 2 tablespoons all-purpose flour
<br>- 2 tablespoons chopped fresh parsley
<br>- 3 tablespoons thinly sliced green onion
<br>- 4 ounces crabmeat
<br><p></p>Directions
<br>step 1: In a small saucepan, melt 2 tablespoons butter or margarine.  Stir in flour to make a paste.  Set roux aside.
<br>step 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.
<br>step 3: Fold in roux until sauce thickens, then reduce heat.  Fold in parsley and scallions.  Fold in lump crabmeat, and heat through.   Serve immediately.
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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

Directions
step 1: In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
step 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.
step 3: Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.

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