Main Dish Fish and Shellfish: Pasta With Shrimp, Oysters, and Crabmeat

Nov 30, 2010 Just like the submitter’s mother-in-law, our family’s Christmas Eve tradition is also a dinner of fish and seafood. It’s called The Feast of the Seven Fishes, and my guess is that Janet P.’s mother-in-law is Italian, as I am. In keeping with tradition, we tend to have the same seafood dishes year after year, but it was fun to try another family’s dish. I loosely followed the recipe, opting out of the oysters and using scallops instead. I sautéed the shrimp and scallops until nicely browned, then deglazed the pan with both lemon juice and a little white wine. I used Alaskan King Crab, only because it was left over from another meal. I didn’t bother measuring the ingredients precisely, just enjoyed myself with the “a little of this, a little of that” approach, totally immersing myself in the enjoyment of the cooking process. This is an absolutely exquisite dish that needs no amendments. My adding wine, while a nice addition, certainly wasn’t vital – the recipe stands on its own. If it wasn’t for the fact that our Italian Christmas Eve dinner menu is so carved in stone, this definitely would be a beautiful part of the meal.

—naples34102 

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