Crawfish and Seafood Pasta with Cream
Ready in 45 minutes
Serves : 6
1 pound linguine or fettuccine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Joe’s Stuff or your favorite Cajun Seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails
1 pound shrimp (small pre cooked shrimp work best)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
Cook the pasta and drain it.
Return it to the pot and toss with olive oil…set aside with cover on.
In large skillet (I use a number 10 Griswold), melt the butter over medium heat and add the onion.
Cook the onion until it is soft and clear (six minutes tops).
Add the garlic, Joe’s Stuff, salt and Cayenne and cook for one minute while you stir it.
Note, do NOT stop stirring.
Add the white wine and continue cooking on high and stirring until the wine is reduced.
Add the cream and lemon juice, reducing heat to medium, until slightly reduced (about 1-2 minutes).
Do not let the cream boil.
Add the crawfish tails and shrimp and continue to stir until they are warmed through (about 2 minutes).
Note that I use pre cooked shrimp to save time here.
Add the onions and parsley and cook for one minute more.
Now add the contents of the skillet to the pot with the pasta in it and give it a good toss.
Move the pot to the active burner and reduce the heat to low.
The pasta should have stayed warm during the process, but continue to toss and coat for about one minute more.
This brings everything up to temperature and works very well.
Finally, take the contents of the pot and transfer to a serving dish.
Top with the Parmesan and serve!
Note that if you do not have access to crawfish tail meat that you can just use the shrimp. However, I find that generally the more seafood that you have in this thing the better it gets!
by Bradley Wesner