Best Garlic Oyster Linguini Recipes

GARLIC OYSTER LINGUINI

Garlic Oyster Linguini image

This is a popular Cajun appetizer dish.

Provided by MARBALET

Yield 4

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 577 mg, Sugar 2.8 g

GARLIC OYSTER LINGUINI

GARLIC OYSTER LINGUINI image

TO ALL OYSTER LOVERS, THIS IS A AWESOME MEAL. SOMETIMES I DO HALF OYSTERS AND HALF SHRIMP OR SCALLOPS.

Provided by theresa dibert

Categories Seafood

Number Of Ingredients 15

Ingredients

1/4 c butter
8 oz fresh mushrooms, quartered
1 tsp cajun seasonibg
1 1/2 tsp minced garlic
24 shucked oysters, quartered
1/2 c white corn kernels, blanched
2/3 c french-style green beans, chopped
2 Tbsp chopped pimento
1/2 c seafood stock
10 oz fresh linguini pasta ( if using box, cook first)
2 Tbsp butter
2 Tbsp all purpose flour
2 Tbsp chopped fresh parsley
3 Tbsp thinly sliced green onion
4 oz crab meat

Steps:

1. IN A SMALL SAUCEPAN, MELT 2 TBLS. BUTTER. STIR IN THE FLOUR TO MAKE A ROUX. SET ASIDE
2. SAUTE MUSHROOMS, CAJUN SEASONING, AND GARLIC IN 1/4 CUP BUTTER OVER MEDIUM-HIGH HEAT FOR 2 MINUTES. ADD OYSTERS, CORN, GREEN BEANS AND PIMENTO. SAUTE FOR 1-1/2 MINUTES. ADD STOCK AND LINGUINI AND BRING TO A SLIGHT SIMMER.
3. FOLD IN ROUX, UNTIL SAUCE THICKENES, THEN REDUCE HEAT. FOLD IN PARSLEY AND GREEN ONION. FOLD IN CRAB MEAT AND HEAT THROUGH.