Chef Paul Prudhomme's Garlic Shrimp and Oysters on Pasta
Recipe courtesy of Chef Paul Prudhomme's Pure Magic cookbook
Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce
Click image to enlarge
Bring a large pot of water to boil; add salt and cook your spaghetti according to package directions until just al dente. Drain and rinse thoroughly; toss with a bit of vegetable oil to prevent clumping.
Melt 6 tablespoons of butter in a large skillet over high heat and add the green onions, shrimp, garlic and Seafood Magic. Cook, vigorously shaking (not stirring) the pan in a back-and-forth motion, until the shrimp turn pink, about 1 minute. Add the oysters, stock and the remaining 6 tablespoons of butter. Cook, continuing to shake the pan, until the butter melts and the oysters curl, about 1 minute. Add the spaghetti, toss, and cook just until the spaghetti is heated through, about 1 minute. Remove from heat and serve immediately.
For each serving, roll the spaghetti on a large fork and place on a serving plate. Top with the remaining sauce and garnish with the shrimp and oysters.
Chef's note: The sauce for this dish is best made only two servings at a time. To make more, do so in separate batches but serve while piping hot.
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REGARDING THE SHRIMP/OYSTER
Yes it is- see revised method
Susan Ford, Publisher
Louisiana Kitchen & Culture