GARLIC OYSTER LINGUINI
TO ALL OYSTER LOVERS, THIS IS A AWESOME MEAL. SOMETIMES I DO HALF OYSTERS AND HALF SHRIMP OR SCALLOPS.
Provided by theresa dibert
Categories Seafood
Number Of Ingredients 15
Steps:
- 1. IN A SMALL SAUCEPAN, MELT 2 TBLS. BUTTER. STIR IN THE FLOUR TO MAKE A ROUX. SET ASIDE
- 2. SAUTE MUSHROOMS, CAJUN SEASONING, AND GARLIC IN 1/4 CUP BUTTER OVER MEDIUM-HIGH HEAT FOR 2 MINUTES. ADD OYSTERS, CORN, GREEN BEANS AND PIMENTO. SAUTE FOR 1-1/2 MINUTES. ADD STOCK AND LINGUINI AND BRING TO A SLIGHT SIMMER.
- 3. FOLD IN ROUX, UNTIL SAUCE THICKENES, THEN REDUCE HEAT. FOLD IN PARSLEY AND GREEN ONION. FOLD IN CRAB MEAT AND HEAT THROUGH.
OYSTERS WITH LINGUINE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
- Saute scallions, parsley and garlic in hot oil over medium heat until softened.
- Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
- Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
- Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
- Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
- Serve oyster sauce over linguine, sprinkled with cheese.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 121 grams, Fat 26 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER
Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.
Provided by J. Kenji López-Alt
Categories dinner, seafood, appetizer, side dish
Time 30m
Yield 24 oysters
Number Of Ingredients 7
Steps:
- Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
- Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
- Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
- As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
- Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.
GARLIC-HERB LINGUINE
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine Recipes European Italian
Time 21m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
- Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g
More about "garlic oyster linguini recipes"
ADDING OYSTER SAUCE TO MY SPAGHETTI WAS PROBABLY THE …
From bonappetit.com
Estimated Reading Time 3 mins
OYSTER PASTA RECIPE | BUMBLE BEE SEAFOODS
From bumblebee.com
SIMPLE CREAMY PASTA WITH OYSTER MUSHROOMS
From garlicdelight.com
10 BEST GARLIC OYSTER PASTA RECIPES | YUMMLY
From yummly.com
CHARGRILLED OYSTER PASTA - CLOSET COOKING
From closetcooking.com
CHEF PAUL PRUDHOMME'S GARLIC SHRIMP AND OYSTERS ON PASTA
From louisiana.kitchenandculture.com
OYSTER SPAGHETTI - LOUISIANA COOKIN
From louisianacookin.com
OYSTERS OVER ANGEL HAIR RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 470 per servingServings 6
ASIAN GARLIC NOODLES: 20-MINUTE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE OLIVE OIL INFUSED WITH GARLIC | THE RECIPE CRITIC
From therecipecritic.com
GARLIC PARMESAN PASTA - COOKING CLASSY
From cookingclassy.com
BEST PARMESAN GARLIC LINGUINE RECIPE - READY IN 20 MINUTES!
From savoryexperiments.com
GARLIC BUTTER PASTA RECIPE (QUICK & EASY) - FOOLPROOF LIVING
From foolproofliving.com
GARLIC OYSTER LINGUINI RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
OYSTER PASTA RECIPES - OYSTERS AND PASTA - OYSTER OBSESSION
From oyster-obsession.com
DON'T HAVE UDON? TRY SPAGHETTI IN THIS `ASIAN NOODLE' DISH
From abcnews.go.com
THIS GARLIC SESAME NOODLE RECIPE IS A FLAVOR SENSATION
From allrecipes.com
SPICY GARLIC BUTTER LINGUINI | MARION'S KITCHEN
From marionskitchen.com
GARLIC OYSTERS - A RESTAURANT CLASSIC - CHEF DENNIS
From askchefdennis.com
DIRTY MARTINI PASTA IS THE POPULAR RECIPE YOU NEVER KNEW YOU …
From tasteofhome.com
THE BEST GARLIC LOBSTER PASTA · I AM A FOOD BLOG
From iamafoodblog.com
DON'T HAVE UDON? TRY SPAGHETTI IN THIS `ASIAN NOODLE' DISH - SFGATE
From sfgate.com
GRILLED OYSTERS WITH GARLIC PARMESAN BUTTER - SOUTHERN KITCHEN
From southernkitchen.com
BAD BUNNY SHARES THE LOBSTER FRIED RICE RECIPE FROM HIS RESTAURANT
From people.com
20 BEST CANNED OYSTER RECIPES TO TRY
From gloriousrecipes.com
GARLIC CONFIT BAKED FETA PASTA - GRILLED CHEESE SOCIAL
From grilledcheesesocial.com
You'll also love