Wednesday, May 25, 2011

Shrimp and Oyster Pasta in a Garlic Butter Sauce

This recipe has few ingredients and is beyond simple to prepare. It was a pretty big hit, especially with my little brothers - one of which was never willing to try an oyster until now (I'd say that's a pretty big success considering the young lad pretty much only eats Swedish fish and cereal AND he ate more than one. winning) 

A dozen Shrimp
A dozen oysters
About 2 teaspoons of finely chopped garlic
angel hair pasta (my favorite!)
olive oil
Parmesan cheese 
salt and pepper to taste

First you boil the pasta with water along with the remaining juices from the oysters (you know, the gross looking liquid they are floating in when you buy them from the grocery store) so the pasta soaks up the delicious fishy flavors (this was my dads idea. it actually made a big difference and added a nice saltiness too). In the mean time, saute the shrimp in a pan with the garlic and a couple of tablespoons of butter and olive oil (I like using both but it's up to you). When those are finished cooking, remove them and set them aside. Then toss in the oysters (there should still be some juice with those as well). These cook in pretty much two seconds so remove them the second they turn greyish so they don't get tough. When your pasta is finished cooking, drain it and toss it in the saute pan with the leftover butter and olive oil (you can also add more butter and oil of course because the pasta tends to dry up a bit and stick together after it has been drained) and add salt and pepper to taste. Then put the pasta in a bowl and garnish with your shrimp, oysters and Parmesan cheese. pretty simple (and delicious too)!

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