Bayou Pasta Recipe

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until just al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain linguine and set aside, keeping warm.

When sauce is ready, add drained linguine to the sauce pan with 2 tablespoons unsalted butter, 1/2 cup grated Parmesan, and 1/4 cup reserved pasta water. Toss gently over low heat to combine, adding more pasta water a tablespoon at a time until sauce clings to the pasta. Taste and adjust seasoning.

Plate portions of linguine, spoon crawfish cream sauce over each portion, top with 3 blackened jumbo shrimp per serving, sprinkle with chopped parsley and remaining Parmesan. Serve with lemon wedges.

Sweat aromatics

In a large sauté pan over medium heat, warm 1 tablespoon vegetable oil and 2 tablespoons butter until butter melts. Add diced onion, green bell pepper and celery (the 'holy trinity') and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and 1 tablespoon flour; cook 1 minute to remove raw flour taste. Gradually whisk in 1 cup chicken broth, scraping any browned bits from the pan, then bring to a gentle simmer.

Finish cream sauce

Reduce heat to low and stir in 1 cup heavy cream. Add 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon file powder (if using), 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Simmer gently 4–6 minutes until sauce thickens slightly. Taste and adjust seasoning—add more Cajun seasoning for heat if desired.

Add crawfish

Stir in 12 oz peeled crawfish tails and heat just until warmed through, about 2–3 minutes (do not overcook or crawfish will toughen). Stir in sliced green onions. Keep sauce warm on lowest heat while you cook shrimp and finish pasta.

Pat shrimp dry with paper towels. In a small bowl combine 2 teaspoons Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt and 1 teaspoon lemon zest. Toss shrimp with olive oil, then evenly coat with the spice mixture.

Heat a large cast-iron or heavy-bottom skillet over medium-high heat until very hot (about 3–4 minutes). Add a thin film of oil if pan is dry. Add shrimp in a single layer and cook without moving until blackened on the bottom, about 1.5–2 minutes. Flip and cook another 1–1.5 minutes until opaque and just cooked through. Remove to a plate and tent lightly with foil.

If cooking for a crowd, keep cooked shrimp warm in a low oven (200°F / 95°C) on a rimmed sheet while finishing pasta and sauce.