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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The video was made during the summer of 2020 but this easy pasta dish can be made any time of year, especially since the ingredients are readily available at your grocery stores all year.
The pasta dish uses many pantry and fridge ingredients you already have like pasta, lemon, garlic,and extra virgin olive oil.
Watch my mom and I assemble this dish in about 5 minutes!
* I apologize for the grammar mistake in the video. I meant 5 minutes and not 5 minute.
The full recipe at here:
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Music: Outside Musician: @iksonmusic
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Shopping List:
1 Yellow Onion
1 Carrot
1-2 cups baby bokchoy
1-2 cups shitake mushrooms
2 lbs Shrimp
salt, pepper, garlic, onion powder
spaghetti noodles or Lo Mein Noodles
Sauce:
1/4 cup chicken broth
2-3 tbsps oyster sauce
1/2 tbsp low sodium soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
2 tsps corn starch
1 tsp garlic paste
1 tsp ginger paste
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Cooked to perfection in garlic, chilli and a good splash of white wine, then finished off with a sprinkling of fresh parsley, it’s a seafood-lover’s dream! Get the recipe here:
Broadcast on 23/05/2018
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.