Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Print Recipe

Drago’s Restaurant Oyster Pasta

Drago’s Restaurant Oyster Pasta Recipe

Ingredients:

Directions:

  1. Parboil the oysters in a large stockpot in their own water until they start to curl on the ends. You do not want to overcook the oysters.
  2. Drain and discard oyster water.
  3. Then move on to making a Bordelaise sauce by blending garlic in processor for 20 to 25 seconds until finely chopped.
  4. Then blend parsley in processor for 20 to 25 seconds until finely chopped.
  5. Combine garlic and olive oil together in a microwave-safe bowl and microwave on high for 3 minutes.
  6. Add parsley to bowl with garlic and olive oil. Mix all 3 ingredients well; this completes the Bordelaise.
  7. Warm the Alfredo sauce and add the Bordelaise sauce and oysters. Serve over cooked pasta and enjoy.

Recipe and photo courtesy of Louisiana Seafood Board and Drago’s Restaurant

Cajun Recipes-Cajun and Creole Recipes

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com