Mardi Gras Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil, then add 12 oz penne. Cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Season seafood

Pat shrimp and crawfish tails dry with paper towels. In a bowl, toss shrimp with 1 tsp Creole/Cajun seasoning and 1 tsp black pepper so they are evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. (They will finish in the sauce; avoid overcooking.)

Warm crawfish

In the same skillet over medium heat, add a small pat of butter if needed and add crawfish tails. Sauté 1–2 minutes just to warm through and pick up flavor from the pan. Remove and set aside with the shrimp.

Wipe the skillet if necessary and reduce heat to medium. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is melted, add 1 cup finely chopped yellow onion, 1 cup diced green bell pepper, and 1/2 cup diced red bell pepper. Sauté 5–7 minutes until vegetables have softened and edges begin to brown. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 1 teaspoon flour over the vegetables and stir to combine, cooking 30 seconds to remove raw flour taste.

Pour in 1/2 cup chicken broth while stirring to deglaze the pan, scraping any browned bits from the bottom. Then add 1.5 cups heavy cream and 1/2 cup half-and-half. Stir to combine and bring to a gentle simmer (do not boil).

Whisk in 2 tablespoons softened cream cheese until smooth. Reduce heat to low and gradually whisk in 1 cup freshly grated Parmesan until melted and the sauce is smooth and slightly thickened, about 2–3 minutes.

Season the sauce with 1 teaspoon lemon juice, 1 teaspoon hot sauce (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.

Return the cooked shrimp and warmed crawfish tails to the skillet, gently stirring to coat them in the sauce and heat through for 1–2 minutes. Do not overcook shrimp.

Add the drained penne to the skillet with the sauce and seafood. Toss gently but thoroughly to combine, adding up to 1/2 cup reserved pasta water if necessary to loosen the sauce and evenly coat the pasta.

Taste and adjust for salt, pepper or Creole heat. Sprinkle 2 tablespoons sliced scallions and 2 tablespoons chopped parsley over the top, and finish with 1/4 cup extra grated Parmesan.

Serve immediately on warmed plates with extra hot sauce or grated cheese on the side.