Description
A rich and creamy pasta dish loaded with shrimp and crawfish, simmered in a spicy Cajun cream sauce.
Ingredients
Scale
For the Crust:
- 1 lb fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 lb crawfish tails
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 red bell pepper, sliced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and crawfish, season with 1 tbsp of the Cajun seasoning, and cook for 2-3 minutes until just opaque. Remove seafood from the skillet and set aside.
- In the same skillet, melt the butter. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Reduce heat to medium and pour in the heavy cream. Add the remaining Cajun seasoning, smoked paprika, and Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly.
- Return the cooked seafood and any accumulated juices to the skillet. Add the cooked pasta and toss everything together until well coated and heated through. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.