Bayou Pasta Recipe

Inspired by Walk-On's Sports Bistreaux Central, LA

Time30m

Serves4

creamy crawfish linguine topped with blackened jumbo shrimp

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Ingredients

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Pasta

12 oz Linguine

1 tbs Celtic sea salt

Crawfish Sauce

4 tbs Butter

4 cloves Garlic, minced

2 medium Shallots, diced

1 cup Heavy cream

1 cup Crawfish tails, cooked

2 tbs Cajun seasoning

1 cup Parmesan cheese, grated

1 tsp black pepper

Shrimp

1 lb Jumbo shrimp, peeled and deveined

2 tbs olive oil

1 tbs Cajun seasoning

Garnish

2 tbs Fresh parsley, chopped

Method

Pasta Preparation

Cook the Linguine

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Crawfish Sauce Preparation

Make the Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and diced shallots, and sauté for about 2-3 minutes until softened.

Add Cream and Crawfish

Pour in the heavy cream and bring to a simmer. Stir in the cooked crawfish tails, Cajun seasoning, and black pepper. Allow to simmer for about 5 minutes, stirring occasionally.

Add Parmesan

Stir in the grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning to taste.

Shrimp Preparation

Season and Cook Shrimp

In a bowl, toss the jumbo shrimp with olive oil and Cajun seasoning. In a separate skillet, heat a bit of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and cooked through.

Combine and Serve

Combine Pasta and Sauce

Add the cooked linguine to the crawfish sauce and toss to coat evenly. Serve immediately on plates.

Top with Shrimp

Top each serving with blackened shrimp and garnish with chopped fresh parsley.