When I made the chargrilled oysters I could not help but think about turning them from an appetizer/starter into a meal and the perfect way to do so was to use all of the flavours of chargrilled oysters in a pasta! Really the flavours of chargrilled oysters are very similar to those of shrimp scampi except with oysters in place of shrimp along with a few Cajun/Creole flavours. The sauce is pretty simple with a butter base followed by garlic, some wine or seafood stock, lemon juice and then some Worcestershire sauce, plenty of cheese and a hit of cayenne for some heat; it literally takes less time to make than it takes to cook the pasta. Since chargrilled oysters are grilled, I topped the pasta off with some more cheese and threw it under the broiler for a few minutes to melt the cheese and get it all nice and golden brown. I served the chargrilled oyster pasta along with some actual chargrilled oysters and some bread to mop up any remaining sauce from the plate. This is definitely one tasty pasta dish and it’s perfect for a special dinner for two like Valentine’s Day!
Mardi Gras is next week and this chargrilled oyster pasta is a great way to bring a little bit of New Orleans into your home to celebrate!
Serve with a side of chargrilled oysters!
Top the pasta with more cheese and broil until melted and golden brown, just like in chargrilled oysters!
Chargrilled Oyster Pasta
A buttery, garlicky and lemony oyster pasta with flavours based on the New Orleans chargrilled oysters.
- 4 ounces linguine (or other pasta) (gluten free for gluten free)
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1/2 cup seafood stock or clam juice or white wine or broth
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons Worcestershire sauce
- 24 fresh oysters, shucked
- 1 cup pecorino romano or parmigiano reggiano (parmesan), grated
- salt, pepper and cayenne to taste
- 1 tablespoon parsley, chopped
- Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
- Meanwhile, melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley.
- When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and broil until the cheese melts and turns a nice light golden brown, about 2-3 minutes.
Option: Add a few drops of liquid smoke for the smoky chargrilled flavour.
Option: Skip step 3 if you want.
Option: Serve with a side of chargrilled oysters!
Rosa's Yummy Yums says
Mouthwatering! Those oysters look very tempting.
Alice @ Hip Foodie Mom says
Seafood pasta is one of my faves!!!! LOVE this, Kevin!
We Are Not Martha says
You have me seriously craving oysters lately!! I'm sure it also has something to do with the fact that I've been snowed in for days… But also because all your dishes look so delicious!
I seriously love that you turned this into a full meal! Fantastic!
Millie | Add A Little says
Mmm this looks amazing – perfect for valentines day!
Nicole ~ Cooking for Keeps says
I'm not even a big oyster fan, but man, I am now! That looks so SO good.
Justine | Cooking and Beer says
I think it was a fabulous idea to turn your chargrilled oysters into a pasta! This looks fantastic!
i don't eat oysters, but looking at the photo of chargrilled oysters makes me want to rethink that. i think i may need to make a visit to the wharf and get myself some oysters!
Just made this… It was amazing!!! One of the nicest meals I've tried in a long time. Thank you!
Cathy Longoria says
I have made this recipe and its is absolutely delicious! Big hit at home. I plan to make this for Valentines dinner with the coconut shrimp. Can't wait!
Been eating Oysters steamed in their own juices off the grill for years, when they made it to the grill. Raw Oysters are a real favorite of mine. Never thought to combine them with pasta. Thanks!
Ernie Hall says
What a joke! Liquid Smoke? Yeah, straight outta NOLA!!!! Quoting you here: "flavours based on the New Orleans chargrilled oysters". I think not! "heat Butter until FROTHING.." please stop! And then there is this: "the flavours of chargrilled oysters are very similar to those of shrimp scampi" REALLY Chargrilled Oysters taste like Shrimp Scampi!!! lol "flavours based on the New Orleans chargrilled oysters". hahahahahaha
To Ernie Hall: REALLY? I live in Nola. In fact, I live in the French Quarter right next door to P&J Oysters, which is the best oyster distributor in the city. I live for chargrilled oysters, especially Drago's. I think this recipe looks awesome. I am trotting my butt next door tomorrow morning and pick up a couple of dozen freshly shucked (yes, they shuck on site) and having this for dinner! The only thing that I will to this recipe is a sprinkling of toasted bread crumbs on top! Yum!!!
It must really suck to be you.