2 packages (9 ounces each) refrigerated linguine, Buitoni®
6 tablespoons butter
2 stalks celery, sliced
1⁄2 medium onion, diced
1⁄2 cup white wine
1 packet (2-ounce) Newburg sauce mix, Knorr®
3⁄4 cup milk
12 ounces cooked peeled and deveined medium shrimp
1 can (6-ounce) lump crabmeat, Crown Prince®
In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.
Meanwhile, in a large saucepan, melt butter over medium-high heat. Add celery and onion; cook and stir for 5 to 6 minutes or until soft.
Stir in white wine. Stir in sauce mix until dissolved. Stir in milk. Bring to a boil; reduce heat. Simmer for 2 minutes. Add shrimp and crabmeat to the wine mixture; heat through.
Serve hot over cooked pasta.