Alligator Pasta Recipe

Marinate the alligator

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the cubed alligator tail meat and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor the meat.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare aromatics

While the pasta cooks and alligator marinates, finely dice the onion, red bell pepper, thinly slice the celery, mince 4 garlic cloves, and chop the drained sun-dried tomatoes.

Sear the alligator

Heat a large skillet over medium-high heat and add 1 tbs olive oil. Remove alligator from the marinade (shake off excess) and add to the hot pan in a single layer. Sear for 2–3 minutes per side until browned but still slightly pink inside (alligator cooks quickly and can become tough if overcooked). Remove the meat to a plate and tent with foil.

Cook the vegetables

Reduce heat to medium and in the same skillet add 2 tbs butter. Add the diced onion, red bell pepper and sliced celery. Sauté for 4–5 minutes until softened and translucent. Add the remaining 4 minced garlic cloves and chopped sun-dried tomatoes; cook 30–45 seconds until fragrant.

Build the sauce

Sprinkle 1 tbs all-purpose flour over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste. Slowly pour in 1 cup chicken broth while stirring to incorporate and prevent lumps. Add 3 tbs heavy cream and bring the mixture to a gentle simmer. Stir in 1 tsp Cajun seasoning, 1 tsp fresh thyme leaves, 1 tsp hot sauce (if using), 1/2 tsp salt and 1/2 tsp black pepper. Let simmer 2–3 minutes until slightly thickened.

Finish sauce with cheese

Lower heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth. If the sauce is too thick, add up to 1/2–1 cup of the reserved pasta cooking water (or additional chicken broth) a little at a time to reach desired consistency.

Combine all components

Return the seared alligator to the skillet and stir to warm through for about 1–2 minutes (do not overcook). Add the drained pasta and toss gently to coat with sauce. If needed, add more reserved pasta water to loosen the sauce so it evenly coats the pasta and meat.

Turn off heat. Taste and adjust seasoning with additional salt, pepper or hot sauce if desired. Sprinkle chopped fresh parsley, lemon zest and extra Parmesan over the pasta. Serve immediately, dividing into 4 portions.