Pasta With Shrimp, Oysters, and Crabmeat Recipe - Allrecipes.com
Pasta With Shrimp, Oysters, and Crabmeat Recipe
  • READY IN 45 mins

Pasta With Shrimp, Oysters, and Crabmeat

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins
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Reviews More Reviews

Mar 29, 2008

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!!

 
Feb 12, 2008

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!

 
Nov 30, 2010

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.

 
Sep 06, 2008

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.

 
Apr 24, 2011

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.

 
Apr 01, 2009

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!

 
Feb 09, 2009

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!

 
Oct 08, 2010

I followed this recipe to the T, it came out perfect, I did add some fresh spinach, eliminated the oyster & crabmeat. Family enjoyed it.

 

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Nutrition

  • Calories
  • 818 kcal
  • 41%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 257 mg
  • 86%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 42.3 g
  • 85%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Janet P.
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