Recipe By Janet P.
Rating
Published Jul 10th
Prep 30m Cook 15m Additional - Ready In 45m
Servings 6 servings Calories 817.7

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.

Recipe Ingredients

  • ½ cup butter
  • ½ cup olive oil
  • 3 tablespoons minced garlic
  • 1 ¼ 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
  • ¼ cup butter
  • 1 tablespoon olive oil
  • 1 ¼ pounds peeled and deveined small shrimp
  • 1 pound fresh lump crabmeat
  • salt and pepper to taste
  • ¼ cup chopped fresh parsley

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 817.7
  • Carbohydrate 58.3 g
  • Cholesterol 256.9 mg
  • Fat 46.9 g
  • Fiber 3.2 g
  • Protein 42.3 g
  • Saturated Fat 18.1 g
  • Sodium 629.3 mg
  • Sugar 3.1 g

Chef's Notes

Use your favorite semolina pasta for this recipe.

Reviews

  1. the recipe as is was a little bland for me and just too oily. Next time I plan on making the sauce Alfredo. I will also add more vegetables; spinach mushrooms asparagus.
  2. 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!
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. I followed this recipe to the T it came out perfect I did add some fresh spinach eliminated the oyster & crabmeat. Family enjoyed it.
  6. 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!
  7. 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!
  8. 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. - Read more ...
  9. 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 - Read more ...
  10. 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 - Read more ...
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