INGREDIENTS
1/2
cup olive oil
1
pound asparagus, cut into 1-inch pieces
1
cup chopped green onions
5
teaspoons chopped garlic
1
package (about 16 ounces) linguine, cooked and drained
1
pound medium shrimp, shelled, deveined and cooked
1
package (8 ounces) imitation crabmeat
1
package (8 ounces) imitation lobster
1
can (8 ounces) sliced black olives, drained
PREPARATION:
- Preheat oven to 350°F. Spray 4-quart casserole with nonstick cooking spray. Heat oil in large skillet over medium heat. Add asparagus, green onions and garlic; cook and stir until tender.
- Combine asparagus mixture, linguine, seafood and olives in prepared casserole. Bake 30 minutes or until heated through.
This recipe appears in:
Shellfish
