- Pasta types
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.
30 people made this
- 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
MethodPrep:30min ›Cook:15min ›Ready in:45min
- 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.
- 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.
- 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.
- 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.
Lump crabmeat can be purchased online. Alternatively, you can use tinned chunky white crabmeat.
Reviews & ratingsAverage global rating:(41)
Reviews in English (36)
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
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
by Emily Tisdale
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