How To make Pasta with Oysters and Shrimp
2 T Peanut oil
2 T Flour
1 Medium yellow onion, chopped
1 t Anchovy paste (optional)
3 c Half-and-half
2 dr Tabasco
1 t Worchestershire sauce
1/2 t Whole thyme
1 pt Small oysters
1 lb Shrimp,*
1/2 lb Cooked pasta
4 Green onions,**
* raw and peeled (about 32 to 40 per lb) ** chopped, for garnish Heat a large frying pan and add the oil. Stir in the flour and cook this mixture until it is the color of light peanut butter, being careful not to burn it. Add the onions and suate until limp. Stir in the anchovy paste and the half-and-half, stirring carefully to avoid lumps. Turn to a light simmer and add the Tabasco, Worchestershire sauce and thyme, and simmer for 10 minutes. Add the oysters and shrimp and heat for a few minutes. Do not overcook the seafood. Add salt and pepper to taste and serve over the hot pasta. Garnish with chopped green onions.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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OYSTERS AND SPAGHETTI / WITH A GARLIC BUTTER SAUCE / SEAFOOD ENTREE'
How to make OYSTERS AND SPAGHETTI WITH A GARLIC BUTTER SAUCE.
This Seafood Entrée is delicious and you will surely be so impressed with the outcome.
Many years ago we ate Oysters and Spaghetti at a restaurant and was so impressed. It was very good however, there was never enough sauce. In this recipe, I will teach you how to make a fabulous sauce and plenty of it.
Don't be afraid to try it. Oysters and Spaghetti will become a dish you will serve to your family and guests.
INGREDIENTS
1 Pint of fresh Oysters not washed
3/4 cup oyster liquor or whatever you can strain out of the pint of oysters
4 Tbsp. butter
1 Tbsp. butter
2 Tbsp. EVOO (extra virgin olive oil)
3/4 cup white wine not too sweet
1 Tsp. Thyme
2 Tbsp. Flour (all purpose)
2-3 shallots minced
5-6 toes garlic sliced
1/4 cup parsley chopped
Salt and Pepper to taste
INSTRUCTIONS
Melt 4 Tbsp. butter and olive oil in a large non stick skillet.
Add shallots, some parsley and garlic and sauté until shallots are slightly brown.
Stir in flour to incorporate into the shallots.
Add oyster liquor, white wine and the thyme.
When sauce is coming together nicely, add in the oysters and cook on a medium heat
until oysters start to curl up.
Add salt and pepper to taste and the last Tbsp. of butter to finish the sauce.
Serve over angel hair pasta garnished with some fresh parsley.
Chef's Notes: Always check oysters for shells and pearls. It's not nice to chew down on a shell or a pearl.
If your oysters don't have much liquor, create your sauce with butter and wine. It'll be fine!
And I think that did rhyme.
Serve hot with some crispy bread and enjoy!
If you try this recipe, please let us know how you like it.
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This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste
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