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Pasta With Shrimp, Oysters, and Crabmeat

Rated as 4.79 out of 5 Stars

"This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this--it'swell worth the effort! Serve with garlic bread."
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45 m servings 818
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Cook's Note:
  • Use your favorite semolina pasta for this recipe.

Nutrition Facts

Per Serving: 818 calories; 46.9 58.3 42.3 257 629 Full nutrition

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Read all reviews 37
  1. 42 Ratings

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Most helpful positive review

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 sec...

Most helpful critical review

the recipe as is, was a little bland for me and just too oily. Next time, I plan on making the sauce Alfredo. I will also add more vegetables; spinach, mushrooms, asparagus.

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Least positive

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 sec...

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 mo...

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 sauc...

I used canned clams and calamari in this recipe and omitted the oysters. When making the sauce I used extra lemon juice, cayenne and a can of artichoke hearts. I also added an extra clove of gar...

I also added spinach, cooked and drained. I used about 1/4 cup of the liquid from the oysters to add to the butter garlic sauce, I put the rest of the liquid including that from the canned crab...

This recipe was very good. However, I omitted the butter. I also followed another person's suggestion and added fresh spinach to the pasta. I did not have fresh parsley so I used dried. Th...

I didn't put oysters in it, and it was amazing!!! Thanks for the recipe!! My brother in law didn't believe me that I made it from scratch. I served it with Red Lobster type cheddar biscuits. Yum!

This was delicous! My guests are still talking about it. The only changes I made were to use whole wheat fettucine and add sliced cherry tomatoes. I also added more shrimp and crabmeat and gr...

I followed this recipe to the T, it came out perfect, I did add some fresh spinach, eliminated the oyster & crabmeat. Family enjoyed it.