Recipes Cuisine European Italian Pasta With Shrimp, Oysters, and Crabmeat 4.7 (47) 41 Reviews 14 Photos 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 to use fresh ingredients, not dried. My guests can't get enough of this — it's well worth the effort! Serve with garlic bread. Submitted by Janet P Updated on September 17, 2023 Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup butter ½ cup olive oil 3 tablespoons minced garlic 1 ¼ 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 ¼ cup butter 1 tablespoon olive oil 1 ¼ pounds peeled and deveined small shrimp 1 pound fresh lump crabmeat salt and pepper to taste ¼ cup chopped fresh parsley Directions 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. Recipe Tip Use your favorite semolina pasta for this recipe. I Made It Print 92 home cooks made it! Nutrition Facts (per serving) 818 Calories 47g Fat 58g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 818 % Daily Value * Total Fat 47g 60% Saturated Fat 18g 91% Cholesterol 257mg 86% Sodium 629mg 27% Total Carbohydrate 58g 21% Dietary Fiber 3g 11% Total Sugars 3g Protein 42g 85% Vitamin C 30mg 34% Calcium 125mg 10% Iron 9mg 49% Potassium 727mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.