Pasta with Oysters & Shrimp

This pasta gets its soul from a light roux cooked to the color of peanut butter, which tells you right away: we’re in Louisiana territory. The anchovy paste dissolves into the cream sauce and adds a salty, umami depth you can’t quite place but would absolutely miss if it weren’t there.

The sauce simmers with thyme, Worcestershire, and a hit of Tabasco before the shrimp and oysters go in at the very end. That timing matters. Overcook the seafood and you’ll get rubbery shrimp and tough oysters instead of plump, tender bites swimming in a velvety sauce.

Toss it over any sturdy pasta. Linguine or fettuccine catches the cream sauce best, but penne works if that’s what you’ve got.

Pro Tips

• Stir the roux constantly over medium heat. Walk away for 30 seconds and it’ll burn, which means you start over. Low and steady wins.
• Add the half-and-half slowly while whisking to avoid lumps. If lumps form anyway, a quick pass with an immersion blender fixes it.
• The oysters release liquid as they warm, which thins the sauce slightly. If you want it thicker, let it simmer an extra minute or two after adding the seafood.

Variations

• Skip the oysters and double the shrimp for a simpler version.
• Stir in a handful of fresh spinach right before serving for color and a mild, earthy bite.
• Swap half-and-half for coconut cream and use rice noodles for a dairy-free take with Southeast Asian flair.