Recipe 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--it'swell worth the effort! Serve with garlic bread."
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1 1/4 cups
chopped fresh parsley
fresh lemon juice
crushed red pepper
salt and pepper to taste
1 (16 ounce) package
bow tie pasta
2 (10 ounce) containers
shucked small oysters, drained
1 1/4 pounds
peeled and deveined small shrimp
fresh lump crabmeat
chopped fresh parsley
Even though I made a few changes, the recipe rates 5 stars just for the versatility. I used angel hair pasta instead of bow tie, and only crab for the seafood. Because of this, I skipped the second part, and just used the 'sauce' section of the recipe. After I made the sauce, I threw in fresh spinach, chopped sundried tomatoes, the crabmeat and then tossed with the cooked pasta - topped with grated parm. I will try this with no seafood for my 'no seafood' husband, but what a great base to play with - simple, quick and tastes great. This is worth a try - Thanks for the recipe!!
This came out beautifully! Have to admit I added 10 oz. of frozen spinach (thawed) to the butter sauce because hubby and I needed some veggies...but the seafood came through nicely and the sauce really added richness. I'm sure it would be perfect without the spinach as well. I also served steamed veggies on the side. Very elegant!
Just like the submitter’s mother-in-law, our family’s Christmas Eve tradition is also a dinner of fish and seafood. It’s called The Feast of the Seven Fishes, and my guess is that Janet P.’s mother-in-law is Italian, as I am. In keeping with tradition, we tend to have the same seafood dishes year after year, but it was fun to try another family’s dish. I loosely followed the recipe, opting out of the oysters and using scallops instead. I sautéed the shrimp and scallops until nicely browned, then deglazed the pan with both lemon juice and a little white wine. I used Alaskan King Crab, only because it was left over from another meal. I didn’t bother measuring the ingredients precisely, just enjoyed myself with the “a little of this, a little of that” approach, totally immersing myself in the enjoyment of the cooking process. This is an absolutely exquisite dish that needs no amendments. My adding wine, while a nice addition, certainly wasn’t vital – the recipe stands on its own. If it wasn’t for the fact that our Italian Christmas Eve dinner menu is so carved in stone, this definitely would be a beautiful part of the meal.
I used canned clams and calamari in this recipe and omitted the oysters. When making the sauce I used extra lemon juice, cayenne and a can of artichoke hearts. I also added an extra clove of garlic.
The clams gave the seafood a lot of flavor and I did not have to use salt. When cooking the seafood, I sauteed a small onion and added 1/4 tsp of cumin and dried Italian seasonings. I also used more cayenne. I did not use butter when cooking the seafood. Overall the dish was phenomenal and very versatile! This is a great dish for the cook who likes to experiment.
I also added spinach, cooked and drained. I used about 1/4 cup of the liquid from the oysters to add to the butter garlic sauce, I put the rest of the liquid including that from the canned crabmeat into the boiling water for the pasta. I reduced the butter for the frying pan by half. It is a quick and easy recipe but it still seems to be missing something. I didn't use salt and that maybe the key. I think I'll try green onions, basil, and oregano next time.
I didn't put oysters in it, and it was amazing!!! Thanks for the recipe!! My brother in law didn't believe me that I made it from scratch. I served it with Red Lobster type cheddar biscuits. Yum!
This recipe was very good. However, I omitted the butter. I also followed another person's suggestion and added fresh spinach to the pasta. I did not have fresh parsley so I used dried. Thanks for the recipe!
This was delicous! My guests are still talking about it. The only changes I made were to use whole wheat fettucine and add sliced cherry tomatoes. I also added more shrimp and crabmeat and grated parmesan at the end. It made enough to feed 10 people!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta With Shrimp, Oysters, and Crabmeat
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 422
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