Crab Linguine

~Naner~'s Note:

My husband loves this dish and can prepare this one himself! Got it out of an ad for Louis Kemp Seafood products. We have used imitation lobster and crab. I bet it would be awesome with shrimp.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 package imitation crabmeat
• 6 -8 ounces linguine
• 2 cloves garlic , minced
• 1 teaspoon dry oregano
• 2 tablespoons butter
• 1 medium tomato , chopped
• ½ cup whipping cream
• ½ cup sliced green onion
• ½ cup swiss cheese , shredded
• ½ cup parmesan cheese or ½ cup romano cheese , shredded

Directions:

1. Cook pasta according to package direction.
2. On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
3. Add tomatoes and stir 3 minutes.
4. Add remaining ingredients, until cheese is melted.
5. Serve sauce over hot cooked pasta.

Reviews

[TheDancingCook]

Very good! An easy and fast stove top dinner. I used 1 lb of imitation crab meat, shredded parmesan rather than romano; 1 14 oz can of diced tomatoes, drained; rather than a fresh tomato and served it over Vermicelli pasta accompanied with a tossed salad and warm bread. Next time I would butter my noodles; the sauce is thick and chunky, but absolutley delicious! I also tried the sauce before the cheese was added; so if you don't care for the cheeses it calls for, the sauce is still wonderful. A keeper!

[Dreamgoddess]

I've never before given a recipe only 1 star, and I really hated to rate this one so low. However, none of the 6 of us could eat more than one or two bites of this recipe and I had to throw all of it out. I can only conclude that it was the imitation crab that made the dish taste so bad...we all love the other ingredients used. I would make the recipe again to see if it was any better the next time, but my family has threatened me with bodily harm if I ever serve this again.

[Missyb33]

Oh my, oh my, was this good. The rich and creamy sauce combined with the crab flavor was excellent. I doubled the recipe, but otherwise followed it exactly. The swiss cheese is really the key, adding a nice subtle nuance to the flavor along with some texture to the sauce. This is definitely a keeper.