Louisiana Seafood Medley Recipe
Shrimp, crawfish tails, jumbo lump crab, lobster, fettuccine pasta, sweet basil, lobster cream
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Ingredients
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Seafood
Pasta
Herbs and Seasoning
Sauce
Method
Preparation
- 1
Prepare the Seafood
In a large bowl, combine the shrimp, crawfish tails, jumbo lump crab, and lobster. Rinse under cold water and pat dry with paper towels.
- 2
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
Chop the Basil
Wash the sweet basil leaves thoroughly, then chop them finely and set aside.
Cooking
- 4
Sauté the Seafood
In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the mixed seafood and sauté for about 5-7 minutes until the shrimp turns pink and the lobster is heated through.
- 5
Combine Ingredients
Add the cooked fettuccine pasta to the skillet with the seafood. Pour in the lobster cream and toss gently to combine all ingredients.
- 6
Add Basil
Sprinkle the chopped sweet basil over the seafood and pasta mixture. Toss again to ensure the basil is well distributed.
Serving
- 7
Plate the Dish
Serve the Louisiana Seafood Medley warm, garnishing with additional basil if desired.
