Seafood Pasta

    (38)
    45 min

    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.


    28 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

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

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    Reviews & ratings
    Average global rating:
    (38)

    Reviews in English (33)

    by
    34

    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!!  -  29 Mar 2008  (Review from Allrecipes US | Canada)

    by
    25

    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.  -  24 Nov 2010  (Review from Allrecipes US | Canada)

    by
    23

    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!  -  12 Feb 2008  (Review from Allrecipes US | Canada)

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