Oyster Alfredo

Mississippi Gulf Oysters dot this pasta tossed in a creamy, homemade Alfredo sauce.


TIME: 30 minutes


SEASON: spring, summer, fall, winter

METHOD: stove-top



• 12 oz Mississippi Gulf oysters, liquid reserved

• 1 Tbsp olive oil

• 2 cloves garlic, finely chopped

• 1 Tbsp fresh ginger

• 1/2 cup cream

• 1 Tbsp butter

• 1/8 tsp fresh nutmeg

• 1 each lemon, juiced

• 1/4 bunch flat-leaf parsley, chopped

• 16 oz short pasta (conchiglie, ziti, mostaccioli, etc.)

• 1/4 cup Parmigiano-Reggiano

• salt, to taste

• pepper, to taste



1. Prepare pasta according to package directions.

2. In skillet over medium-high heat, add olive oil, garlic and ginger, and sauté́́ for 1 minute.

3. Add cream, butter, salt, pepper and nutmeg.

4. Bring to a boil and cook for 1 minute.

5. Add oysters with their liquid, lemon juice and parsley.

6. Reduce heat and cook until the oysters are just warmed through, about 8 minutes.

7. Toss pasta with sauce and Parmigiano-Reggiano, and serve.


Serving Suggestion: Serve with a leafy green salad and good bread.

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