Mardi Gras Pasta With Shrimp And Crawfish Recipes

Steps:

• In a cast iron pot (3 qt), melt butter over med-high heat.
• Add green onions, mushrooms and andouille.
• Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
• Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
• Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
• Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
• Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
• Do not stir with a spoon.
• Continue adding butter until all is incorporated.
• Remove from heat, add parsley and season to taste using salt and pepper.
• Gently fold in cooked fettudcine and serve.
• This is also good served cold as a pasta salad.

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

Steps:

• Cook and drain pasta. Combine seafood in bowl with Cajun seasoning. In large skillet over medium heat, melt butter, add seafood, onions and garlic. Cook about 4-5 minutes or until shrimp is pink. Reduce heat, add half and half, cream, basil, and Parmesan. Cook and stir until heated through and slightly thickened (about 5 minutes). Pour over pasta and serve with warm garlic bread.