Pasta With Shrimp, Oysters, and Crabmeat Recipe
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Pasta With Shrimp, Oysters, and Crabmeat

By: Janet P.  
"This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this-well worth the effort. Serve with garlic bread."

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (5)

Rate/Review | 290 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup butter
  • 1/2 cup olive oil
  • 3 tablespoons minced garlic
  • 1 1/4 cups chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 pinch crushed red pepper
  • salt and pepper to taste
  •  
  • 1 (16 ounce) package bow tie pasta
  • 2 (10 ounce) containers shucked small oysters, drained
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1 1/4 pounds peeled and deveined small shrimp
  • 1 pound fresh lump crabmeat
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Directions

  1. Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
  4. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 818 | Total Fat: 46.9g | Cholesterol: 257mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by lilamonster 
Even though I made a few changes, the recipe rates 5 stars just for the versatility. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by Emily Tisdale Supporting Member (Click to learn more about Supporting Membership)
This came out beautifully! Have to admit I added 10 oz. of frozen spinach (thawed) to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by Francine117 
This recipe was very good. However, I omitted the butter. I also followed another person's... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2008 by shrimpstuffedmanicott 
I also added spinach, cooked and drained. I used about 1/4 cup of the liquid from the oysters... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2009 by chrislovesjas 
I didn't put oysters in it, and it was amazing!!! Thanks for the recipe!! My brother in law... MORE

 
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