A fantastic little pasta dish that is NOT for those on a diet. Wonderful in every way!

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Name: Crawfish and Seafood Pasta with Cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Creole
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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!

One final thing. I consider it a truly great crime to not serve this with a good dry white wine.

Also, a note on Joe's Stuff. It is my favorite Cajun seasoning, and I honestly cannot go very long without it in my kitchen. There is no limit to what it can enhance. It is a product of the New Orleans Cooking School and it is better than anything I have ever used. You may get it here: http://shopping.nosoc.com/21ozjoesstuff.aspx

NOTES

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Crawfish and Seafood Pasta with Cream

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!

One final thing.  I consider it a truly great crime to not serve this with a good dry white wine.

Also, a note on Joe's Stuff.  It is my favorite Cajun seasoning, and I honestly cannot go very long without it in my kitchen.  There is no limit to what it can enhance.  It is a product of the New Orleans Cooking School and it is better than anything I have ever used.  You may get it here:  http://shopping.nosoc.com/21ozjoesstuff.aspx

Add Photo

bozsteele

I used all shrimp, came out delicious!
mrochelle

Sadie2723

crawfish-and-seafood-pasta-with-cream-3b08d1a2cb1997d8f5e8deb0.jpg

amyebyrd

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (367g)
Recipe Makes: 6 Servings

Calories: 395
Calories from Fat: 297 (75%)

Amt Per Serving		% DV

	Total Fat 33g	44 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 1.6g
Cholesterol 180.4mg		56 %
Sodium 322.9mg		11 %
Potassium 338.6mg		9 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.9g
Protein 19.2g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 395

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REVIEWS

corymacumber

Made it for my shift tonight for the first time and every one loved it. The only thing I changed was added a bit more seasoning. Will make this again for sure!!

kevinknebl

Great recipe and super simple. I used fresh shrimp and scallops as I couldn’t find crawfish. I precooked both until almost done and set aside until the end. Make it easy and line up your ingredients because once you add the wine there’s no stopping. I will make it again but with additional sauce next time.

jocelyndr

I used prawns and scallops and crab. It was runny but was really good and very easy to make.

indiahatcher

I love this! I added about 2lbs of mussels for extra kick and presentation and my creole family loves it...not bad for being the outsider from Philly lol. I lost a bet in that Saints/Eagles game and had to cook for them lol

GDuff

Great!

murrthaynes

Use a true Cajun seasoning (Tony Chachere's) developed in true Cajun Country by a true Cajun. Do Not Use Precooked Shrimp. If you are too lazy to take the very few minutes more to cook fresh or fresh frozen shrimp, double the crawfish tail meat and eliminate the shrimp. The crawfish tail meat (for those unaquainted with it) is sweeter and very close to that of broiled lobster tail meat. I use pepperjack cheese along with a little parmesan and I cook my sauce down a little more to a gravy-like consistency. The PJ cheese helps with this. This will be excellent the first time you try it and will only get better as you tweak it to your own taste.

verallen21c6w5

This was amazing, Husband loved it!!

weintria

This recipe is really tasty; I enjoyed it and will make it again. I added a couple of "Cajun Belle", (small red bell peppers from my son's garden) and they added a nice flavor and a little color. I felt like I followed the recipe, but my cream sauce was a little thin, so will work on that.

SandyPirate

So creamy!

zhihaozhou

Good recipe