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Oysta Pasta With Caviar

Oysta Pasta With Caviar

  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 main-course servings


  • 3 cups heavy cream
  • 1/2 cup sliced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon Emeril's Creole Seasoning
  • 1/2 teaspoon salt, or as needed to taste
  • 2 turns freshly ground black pepper
  • 40 freshly shucked oysters with their liquor (1 pint)
  • 1/2 pound angel hair pasta
  • 1 ounce Beluga caviar, or other caviar of your choice
  • 1/4 cup chopped green onions


  • Combine the cream, green onions, garlic, and Creole Seasoning in a large skillet over high heat. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 to 7 minutes, or until sauce has thickened and reduced to a consistency thick enough to coat the back of a spoon.

  • Stir in the salt and pepper, add the oysters and their liquor, and shake the skillet until the liquid begins to simmer, about 1 1/2 minutes.

  • Cook the pasta in 2 quarts of boiling salted water according to package directions. Drain the pasta in a colander. Add the pasta to the sauce and toss gently, cooking just until the edges of the oysters start to curl, about 2 minutes. Remove from the heat.

  • Serve on plates or in shallow bowls and top with a dollop of caviar. Sprinkle each serving and the rim of the plate with 1 tablespoon of the chopped green onions.

Recipe Details