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Special Seafood Linguine

Rated as 4.17 out of 5 Stars

"When entertaining, I often rely on this hearty pasta dish. To avoid some last-minute fuss, chop the onion and green pepper, and peel and devein the shrimp earlier in the day. --Valerie Putsey, Winamac, Indiana"
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45 m servings
Original recipe yields 6 servings


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  1. 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.
  2. 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.


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The recipe is not well explained: too fast and too short. And missing some ingredients: in Italy we add also mussels, squids, clams, cuttlefish and prawn tails.

I have never made Linguine before and since I like to spice things up a bit, I used fresh snow crab meat, scallops, and shrimp. I didn't use green peppers; I don't like them, but this meal was ...

Thanks for the recipe! I made it just as written and wouldn't change anything.

Delicious! Used cream of chicken instead of shrimp soup (didn't have any) and added a teaspoon of Old Bay Seasoning. Also added half pound of mussels!

We loved it! The Cream of Shrimp soup really makes the sauce.