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Shellfish Pasta with Lemon Butter

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Shellfish Pasta with Lemon Butter
Ingredients
  • 1/2 cup butter
  • 1/2 cup olive oil
  • 3 tablespoons minced garlic
  • 1 1/4 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
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1 1/4 pounds peeled and deveined small shrimp
  • 1 pound fresh lump crabmeat
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley
Instructions
1
Combine the butter and olive oil in a saucepan over medium heat, stirring until they are fully incorporated.
2
Add the minced garlic to the mixture and continue cooking for 3 minutes, allowing the flavors to meld together.
3
Next, add the chopped parsley and cook for an additional minute, stirring constantly to prevent burning.
4
Season the mixture with a squeeze of fresh lemon juice, a pinch of crushed red pepper, and a sprinkle of salt and pepper before setting it aside to await further use.
5
Boil a large quantity of water in a pot until it reaches a rolling boil.
6
Add the pasta to the boiling water and cook for 8-10 minutes, or until it reaches the desired level of doneness.
7
Drain the pasta in a colander and set it aside to be combined with other ingredients later.
8
In a separate saucepan, bring a substantial amount of water to a boil over high heat.
9
Add the oysters to the boiling water and immediately remove it from the heat source, allowing them to sit for 3 minutes.
10
Drain the oysters and set them aside to be incorporated into a dish later.
11
In a large skillet, melt 1/4 cup of butter and 1 tablespoon of olive oil over medium-high heat.
12
Add the shrimp to the skillet and continue cooking until they turn pink and begin to firm up.
13
Next, add the crab meat and drained oysters to the skillet, continuing to cook until the shrimp are opaque in the center and the crab is hot.
14
Combine the cooked seafood with the drained pasta, seasoning to taste with salt and pepper as desired.
15
Pour in the sauce that was set aside earlier, gently tossing the mixture to coat it evenly with the flavors.
16
Finally, sprinkle the remaining 1/4 cup of chopped parsley over the top before serving.