Lemon and pineapple are used to make a classic carrot Jell-O salad. The number of carrots was not specified by Grandma. I doubt you could use too much!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Use your favorite semolina pasta for this recipe.
Nutrition Facts
| Calories | 818 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 257 mg |
| Dietary Fiber | 3 g |
| Protein | 42 g |
| Saturated Fat | 18 g |
| Sodium | 629 mg |
| Sugars | 3 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe. I added a variety of frozen seafood and a bottle of clam juice. Added more taste for a seafood recipe. 4 Star as is, with clam juice 5 star
I followed the recipe as listed, except I used 1/2c of parsley instead of a full cup!! My husband is an avid fisherman, scheduling charter boats three or four times a year!! He has eaten at almost every seafood restaurant in the Carolinas, and says this is BY FAR the best he’s ever had!! Thank you!!!
This is absolutely the best pandemic pantry dish of this whole ordeal! My wife is the one who closely followed the recipe while I just enjoyed it. Not the time to make frivolous supermarket trips for the fresh ingredients of every dinner. So she’s growing her own herbs. But the seafood seemed a challenge. She used frozen shrimp, canned oysters and frozen imitation crab. Wow, did that work well!
I made this as directed but like I think everyone else, omitted the oysters. Sorry to go against all other reviews but I was not impressed. It was just far too much oil for me! Melted butter plus oil was not good. If you are spending good $ on crab and shrimp MUCH better alternatives, I salvaged what I had by adding cream, wine, onion and a bit of saffron…. Basically, a whole new sauce to mix in as I simply could not eat it as it was… sorry!
I needed to use up some oysters and frozen seafood – this fit. But my version was very bland since I didn’t have any herbs except dried parsley and Italian seasoning and my pasta was very old. Nonetheless, it’s a fine recipe for fresh ingredients. I’ll make it again and it will be better next time.
This is a great dish as written. My 100 yo Dad liked it a lot also. I take him lunches at his assisted living place (they provide dinner). He said it was better than the provided dinner. We like oysters and the other seafood. Also…it’s not following the recipe to a T when you add or subtract things. It’s a flexible recipe.
I don’t think I followed the recipe exactly, but turned out good. I used 1 tbsp of margerine (that, I can tolerate) added garlic, onion and tomatoes. Sauteed for 3-5 min. Added oregano, lemon juice, salt and crab meat. Cooked for 5 min until crabmeat soft and mixed it with previously cooked pasta.
Subbed chopped clams with juice for the oysters. Cooked everything in the first set of butter/oil/garlic, along with a juiced lemon. I stead of that next 1/4 cup of butter I added 1/2 cup the starchy pasta water. Also threw in can diced tomatoes, whole bag of spinach and white mushrooms. Topped with some parm. Well enjoyed by all, especially my
Loved it!! We did add spinach and Sun dried tomatoes, which were wonderful. Will make again and try adding scallops!!
Delicious! A used only crabmeat, a 1/4 cup of olive oil seemed plentiful, and I also added fresh diced tomatoes, green onion, capers, and artichoke hearts. Great easy dish.
I couldn’t find oysters, so I substituted scallops and cooked them with the shrimp. The recipe was a hit with my extended family for New Year’s dinner.
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.
I made this meal for my husband and I. the only thing I change was the pasta. I used zucchini noodles instead. just make sure the noodles are dry buy putting them on a towel and absorbing the liquid from the zucchini. we loved it.
This is a great recipe to make as is or build upon. I didn’t have oysters, and I cut the butter & oil in half (it still made enough broth). I also added a lot more veggies. Mushrooms, scallions, roasted red peppers, cherry tomatoes halved and some fresh spinach. You can add just about any veggies your family enjoys. Thanks for this versatile recipe!
i make this all the time.. i did not know it had a name.. i live in a area that i get it all fresh as in we go out and get it and bring it all home and throw it all in for a regular meal.. super easy, i add more garlic fresh uncooked .. i also add seasonings its a local thing and its great with it.. we love it every week.. we are blessed we also grate fresh parm on top. it makes it rich and great..
family really liked it.
I took this recipe and combined it with another, eliminated the oysters (didn’t have any and wished I did!!) and added cherry tomatoes, capers, and fresh basil from the garden. It was so good. Not overwhelming. I used jumbo shrimp and cooking them this way made them have a lovely lobster-type texture. Perfecto!
It is delicious! We used whole wheat thin spaghetti noodles and sprinkled grated Parmesan on top.
A weekly staple in our household! I’m not a big fan of tomato sauce and my partner is not a big fan of parmesan, so that eliminates most types of pasta for us. This recipe is the sweet spot. Points for versatility and consistency!
Just amazing……everyone loved it!!
Great dish! Yummy!!!!