pasta with shrimp, oysters, and crabmeat

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• 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.