Step-by-Step Guide to Make Super Quick Homemade Smoked Seafood Linguini

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, smoked seafood linguini. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Gennaro loves seafood and he loves pasta. This really is the simplest of dishes and it tastes SO delicious. Smoked ribeye linguini pasta with portabello and oyster mushrooms. Such an intense flavored pasta dish that I don't have a name for, yet.

Smoked Seafood Linguini is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Smoked Seafood Linguini is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook smoked seafood linguini using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Smoked Seafood Linguini:

1. Get 2 can Crab drained, rinsed, and checked for shells
2. Prepare 12 slice Canadian bacon- or ham of your choice
3. Make ready 1 packages Shrimp- the frozen, de-veined, and shelled kind (small or medium shrimp)
4. Prepare 2 each Hempler's Double Smoked Sausage- or any smoked sausage of your choice
5. Prepare 1 box Pasta of your choice, -my family prefers garlic angel hair, or rice noodles
6. Take 1 can Garlic Alfredo Sauce- or regular depending on your preference.
7. Get 2 cup Ricotta Cheese
8. Get 2 1/2 cup Parmesan Cheese- Per preference as a garnish, any other cheese works too.

The specialty smoked seafood sourced by Browne Trading Company is premier quality smoked fish and shellfish Also, people traditionally serve in pasta dishes (linguini vongole), steamed, or fried. Smoking seafood is a great way to impart delicious flavor and elevation to any dish or meal. Whether you're a seasoned smoker or novice, this guide will keep you on the right path to great tasting. Seafood Alfredo Linguini or any kind of alfredo is my weakness.

Instructions to make Smoked Seafood Linguini:

1. 1- Remove tails from shrimp, and drain crab, checking to make sure all tails or shells pieces are removed
2. 2- Cut Canadian Bacon and Smoked Sausage into chunks of your liking
3. 3- Combine the seafood and meat in a large bowl, and stir in ricotta cheese, careful not to break up the crab meat too much
4. 4- On Medium High heat, pour the mixture into a pan, and let it cook, stirring to prevent the cheese from burning to the bottom, (the cheese makes it creamy) let cook for 15 to 20 minutes.
5. 5- Heat Alfredo sauce in a microwave safe bowl for a minute, stirring afterward to make sure it's warmed all the way through.
6. 6- Bring pot of water to a boil, then remove from heat and add your noodles, (only do it this way if you're using the rice noodles) and stir for one to three minutes before draining and rinsing in cool water.
7. 7- Plate the correct servings for whomever you're cooking this for, making sure that all the ingredients are well warmed.
8. 8- Ladle the Alfredo sauce evenly over each plate, careful not to spill.
9. 9- Parmesan cheese, or any other grated cheese of your liking used as garnish on top if you wish.

Whether you're a seasoned smoker or novice, this guide will keep you on the right path to great tasting. Seafood Alfredo Linguini or any kind of alfredo is my weakness. Ok, so here's my recipe for creamy seafood linguini but keep in mind that you can add or remove anything to make any kind of Alfredo. This seafood linguine filled with prawns, mussels and squid is the perfect easy pasta recipe for a midweek meal. See more Pasta recipes at Tesco Real Food.

So that is going to wrap this up for this exceptional food smoked seafood linguini recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!