Oyster Juice (Pint)

Add rich, authentic seafood flavor to your favorite recipes with our fresh Oyster Juice! Packed with the natural, savory flavor of oysters, this delicious liquid is perfect for enhancing homemade oyster stew, seafood soups, chowders, sauces, stuffings, and more.

Our Oyster Juice is also great for serving oysters on the half shell! Simply add a splash to freshly shucked oysters for extra moisture and a boost of delicious, natural oyster flavor.

Whether you're preparing a traditional oyster dish, serving oysters on the half shell, or looking to add extra depth and flavor to your favorite seafood recipes, our Oyster Juice is a must-have ingredient for any seafood lover!

Chesapeake Bay Seafood Pasta with Oyster Juice

Ingredients:

• 1 cup Linton's Oyster Juice, thawed
• 1 lb. linguine or fettuccine
• 1 lb. raw shrimp, peeled and deveined
• 1/2 lb. jumbo lump or backfin crab meat
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Old Bay or JO Seasoning
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions:

1. Cook the pasta: Prepare linguine according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the shrimp: Melt 2 tablespoons of butter in a large skillet over medium heat. Add shrimp and cook until pink, opaque, and cooked through, approximately 2–3 minutes per side. Remove and set aside.
3. Prepare the sauce: Add remaining butter and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
4. Add the Oyster Juice: Pour in 1 cup of thawed Oyster Juice and bring to a gentle simmer. Cook for 5–7 minutes to reduce slightly and concentrate the seafood flavor.
5. Make it creamy: Reduce heat to low. Stir in heavy cream, Parmesan cheese, lemon juice, and seafood seasoning. Simmer gently until the sauce begins to thicken.
6. Combine everything: Return shrimp to the skillet and gently fold in the crab meat. Add cooked pasta and toss until evenly coated. Add a splash of reserved pasta water if needed.
7. Serve: Garnish with fresh parsley, black pepper, and an extra squeeze of lemon.