Seafood Pasta

Seafood Pasta


27 people made this

About this recipe: A delicious pasta dish made by tossing pasta with prawns, crabmeat, smoked oysters and a garlic, lemon, butter and parsley sauce. Serve with a side salad and crusty garlic bread.

Janet P.

Serves: 6 

  • 110g butter
  • 125ml olive oil
  • 3 tablespoons finely chopped garlic
  • 75g fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 pinch crushed chillies
  • salt and pepper to taste
  • 450g farfalle (bow tie) pasta
  • 7 (85g) tins smoked oysters in oil, drained
  • 50g butter
  • 1 tablespoon olive oil
  • 560g raw small prawns, peeled and deveined
  • 450g lump crabmeat
  • salt and pepper to taste
  • 4 tablespoons chopped fresh parsley

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Melt 110g butter and 125ml olive oil together in a saucepan over medium heat. Stir in the garlic and cook until fragrant, about 3 minutes. Stir in the 75g parsley and cook for 1 minute more. Season with lemon juice, crushed chillies, salt and pepper; set aside.
  2. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Melt 50g butter and 1 tablespoon olive oil together in a large frying pan over medium-high heat. Stir in the prawns and cook until they turn pink and begin to firm. Add the crabmeat and drained oysters; continue cooking until the prawns have turned opaque in the centre and the crabmeat 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 4 tablespoons of chopped parsley before serving.


Lump crabmeat can be purchased online. Alternatively, you can use tinned chunky white crabmeat.

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