Pasta with Shrimp, Oysters, and Crabmeat

Ingredients and Weight

• 1 pound linguine or tagliatelle pasta
• 1 pound jumbo shrimp, peeled and deveined
• 1 dozen oysters, shucked and reserved the liquor
• 1 pound crabmeat, picked over
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped yellow onion
• 1/4 cup chopped red bell pepper
• 1/4 cup dry Marsala wine
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps

1. In a large skillet, heat olive oil over medium heat. Add garlic, onion, and bell pepper and sauté until softened about 5 minutes.
2. Add dry white wine and cook until reduced by half.
3. Stir in dry Marsala wine and reduce by half.
4. Pour in heavy cream and simmer until thickened.
5. Add shrimp, oysters, and crabmeat and cook until just heated through.
6. Season with salt and pepper to taste.
7. Cook pasta according to package directions.
8. Drain and toss with cooked seafood mixture.
9. Garnish with grated Parmesan cheese and fresh parsley.

Nutritional Information

(Per serving for 8 people)

• Calories: 450
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 200mg
• Sodium: 540mg
• Carbohydrates: 50g
• Protein: 35g

Dish Characteristics

• Creamy and indulgent
• Explosion of seafood flavors
• Luxurious and elegant

User Comments

• "This dish exceeded my expectations! The combination of seafood was perfect, and the sauce was rich and flavorful."
• "I'm not usually a fan of seafood, but this dish changed my mind. The oysters added a delightful briny flavor that balanced the sweetness of the shrimp and crab."
• "The perfect Italian-American pasta dish. It satisfied my craving for both seafood and pasta."

Special Precautions and Tips

• Use fresh, high-quality seafood for best results.
• Do not overcook the seafood, as it will become tough.
• If you don't have oysters, you can substitute with clams or mussels.
• Serve with a side of crusty bread to soak up the delicious sauce.