Love is an oyster.
I made the yummiest pasta for dinner last night. Brian is not a huge fan of this recipe as it is written. He prefers switching out the oysters for shrimp. But I LOVE the oysters in this recipe. This is one of the quickest pastas EVER, and it's a great, light dish for the warmer months.
Oysters over Angel Hair
3 T. olive oil
1 c. sliced green onions
1/2 c. chopped fresh parsley
3 minced garlic cloves
4 c. oysters, drained
2 T. fresh lemon juice
1/4 t. salt
1/8 t. ground red pepper
1/8 t. black pepper
6 c. hot cooked angel hair pasta
1/2 c. grated fresh Parmesan cheese
Heat oil in large skillet over medium heat. Add onions, parsley, and garlic. Cook for 8 minutes or until tender, stirring frequently. Add oysters. Reduce heat and cook until edges of oysters curl. Stir in lemon juice, salt, and peppers. Add pasta and cheese; toss well to coat.
What's fabulous about this recipe is its versatility. Don't have oysters? Use shrimp. I bet even scallops or crawfish tails would work. Don't have parsley? No bigee. Add a little extra onion, and you probably won't notice much of a difference. Most of the ingredient amounts can be easily adjusted according to your taste. I like to amp up the onion, garlic and lemon juice. Sometimes I add less oysters than the recipe calls for, and sometimes I leave out the red pepper completely.
The only things I wouldn't change - use fresh lemon juice and freshly grated Parmesan cheese. These two flavors are strong in the dish, and you'll notice if you skimp here.
This recipe is an old one I found in Cooking Light. Man, I love that magazine.
Oysters over Angel Hair
3 T. olive oil
1 c. sliced green onions
1/2 c. chopped fresh parsley
3 minced garlic cloves
4 c. oysters, drained
2 T. fresh lemon juice
1/4 t. salt
1/8 t. ground red pepper
1/8 t. black pepper
6 c. hot cooked angel hair pasta
1/2 c. grated fresh Parmesan cheese
Heat oil in large skillet over medium heat. Add onions, parsley, and garlic. Cook for 8 minutes or until tender, stirring frequently. Add oysters. Reduce heat and cook until edges of oysters curl. Stir in lemon juice, salt, and peppers. Add pasta and cheese; toss well to coat.
What's fabulous about this recipe is its versatility. Don't have oysters? Use shrimp. I bet even scallops or crawfish tails would work. Don't have parsley? No bigee. Add a little extra onion, and you probably won't notice much of a difference. Most of the ingredient amounts can be easily adjusted according to your taste. I like to amp up the onion, garlic and lemon juice. Sometimes I add less oysters than the recipe calls for, and sometimes I leave out the red pepper completely.
The only things I wouldn't change - use fresh lemon juice and freshly grated Parmesan cheese. These two flavors are strong in the dish, and you'll notice if you skimp here.
This recipe is an old one I found in Cooking Light. Man, I love that magazine.
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