Jul 14 2026
Restaurants›Walter's Steakhouse›Seafood Tuscan Pasta Recipe

Seafood Tuscan Pasta Recipe

Inspired by Walter's Steakhouse
Time30m
Serves4

Shrimp, crabmeat, spinach, tomatoes and garlic in brandy cream sauce tossed with linguine pasta.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Seafood

Vegetables

Sauce

Method

Pasta Preparation

  1. 1

    Cook the Linguine

    In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Seafood and Vegetables

  1. 2

    Sauté the Shrimp and Garlic

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes until they turn pink.

  2. 3

    Add Crabmeat and Spinach

    Gently fold in the crabmeat and chopped spinach, cooking for another 2 minutes until the spinach wilts.

  3. 4

    Add Tomatoes

    Stir in the halved cherry tomatoes and cook for an additional 2 minutes.

Sauce Preparation

  1. 5

    Make the Cream Sauce

    Pour in the brandy and let it simmer for 1-2 minutes to reduce slightly. Then add the heavy cream and stir well. Allow the sauce to simmer for about 5 minutes until it thickens slightly.

  2. 6

    Season the Sauce

    Season the sauce with salt and black pepper to taste. Stir in the grated Parmesan cheese until melted and well combined.

Combine

  1. 7

    Toss Pasta with Sauce

    Add the cooked linguine to the skillet and toss everything together. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

  2. 8

    Serve

    Serve immediately, garnished with additional Parmesan cheese if desired.

More from Walter's Steakhouse