Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add 12 oz linguine and cook until just shy of al dente (about 9–10 minutes depending on package). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Blackened Jumbo Shrimp

Pat 8 jumbo shrimp dry with paper towels. In a small bowl combine 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss shrimp in the spice mix to coat evenly.

Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5–2 minutes per side, until blackened at the edges and just cooked through. Remove shrimp from skillet and keep warm. Wipe skillet lightly with paper towel if there are burned bits left.

Crawfish Cream Sauce

In the same large skillet (medium heat), add 3 tablespoons unsalted butter. When melted, add 1/2 cup finely diced yellow onion, 1/4 cup diced green bell pepper, and 1/4 cup diced celery. Sauté until softened, about 4–5 minutes.

Add 3 minced garlic cloves and sauté 30 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize.

Sprinkle in 1 tablespoon all-purpose flour, 1 teaspoon cajun seasoning, 1 teaspoon paprika, and 1/8 teaspoon cayenne; cook 1 minute while stirring to remove raw flour taste.

Slowly whisk in 1 cup chicken stock until smooth, then add 1 cup heavy cream and 1/2 cup half-and-half. Bring to a gentle simmer and cook 3–4 minutes until sauce thickens slightly.

Stir in 10 oz crawfish tails and simmer 2–3 minutes just to heat through (do not overcook). Season sauce with 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Add drained linguine to the skillet with the sauce. Toss to combine, adding up to 1/2 cup reserved pasta water a little at a time to loosen sauce and achieve desired creaminess. Stir in 1/2 cup grated Parmesan and 2 tablespoons chopped parsley until evenly coated.

Finishing & Plating

Divide the creamy crawfish linguine among 4 plates (or 2 large portions). Top each portion with 4 blackened jumbo shrimp.

Garnish with chopped green onions, additional parsley if desired, and a light sprinkle of Parmesan. Serve with lemon wedges on the side to squeeze over the shrimp and pasta.

Optional: for extra heat, drizzle a little hot sauce or sprinkle additional cayenne before serving.