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  • Writer's pictureTommy Centola

Oyster Pasta with Lemon Herb Sauce

As the weather starts to cool, oysters start to taste better. It's hard to say what my favorite seafood is. I do know that oysters are near if not at the top of that list.

1/2 cup minced fresh parsley

6 tablespoons olive oil, divided

2 tablespoons minced garlic

1 cup Panko breadcrumbs

1/2 cup plus 5 tablespoons butter, divided

1/2 cup chopped pecans

1/4 cup fresh grated Parmesan cheese

32 fresh oysters

1/3 cup all-purpose flour

1 tablespoon Creole seasoning

1/4 cup minced shallot

1/2 cup white wine

2 cups heavy cream

16 ounces of your favorite pasta (the wider the pasta, the better)

In the work bowl of a food processor, place parsley, 3 tablespoons oil, and garlic; process until smooth. Set aside.

In a large skillet, cook bread crumbs over medium heat until lightly toasted. Add 2 tablespoons butter; cook until butter is melted and bread crumbs are browned. Remove from skillet; let cool. Stir in pecans and Parmesan. Wipe skillet clean.

In a medium bowl, toss together oysters, flour, and Creole seasoning. Remove excess flour from oysters. Heat 3 tablespoons butter and remaining 3 tablespoons oil over medium heat. Add oysters; cook until browned, 2 to 3 minutes. Remove from skillet, and let drain on a wire rack. Wipe skillet clean.

Melt remaining 1/2 cup butter in skillet. Add shallot; cook for2 to 3 minutes, Add wine; cook for 5 minutes. Add cream; cook until thickened, about 10 minutes. Add parsley mixture; cook for 5 minute.

Toss mixture with cooked pasta. Divide among 8 serving plates. Top with oysters, sprinkle with bread crumb mixture. Serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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