Bayou Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook the linguine until al dente according to package instructions (about 8–10 minutes). Before draining, reserve 1 cup of pasta cooking water then drain the pasta and set aside.

Season shrimp

Pat the shrimp dry with paper towels. In a small bowl combine blackening seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt and black pepper. Toss shrimp with the spice blend to coat evenly.

Cook shrimp

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tsp neutral oil and 2 tbs butter. When the butter foams and begins to brown slightly, add the shrimp in a single layer (work in two batches if necessary). Cook 1–1.5 minutes per side until blackened on the surface and just cooked through. Transfer cooked shrimp to a plate and tent loosely with foil to keep warm.

In a wide sauté pan over medium heat melt 1 tbs butter. Add the minced shallot, diced green pepper, and diced celery. Sauté until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the crawfish tails and sauté 1–2 minutes just to warm and combine flavors. Remove the crawfish mixture to a bowl and set aside.

In the same sauté pan over medium heat add 2 tbs butter. Sprinkle 1 tbs flour and whisk to form a blond roux, cooking 1 minute to remove raw flour taste.

Whisk in 1 tbsp tomato paste, then pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Cook 1–2 minutes until wine reduces by about half.

Add 1/2 cup chicken stock and 1 cup heavy cream, whisking to combine. Bring to a gentle simmer, then reduce heat to low.

Stir in 1 tsp Creole seasoning, 1/2 tsp Cajun seasoning, 1 tsp Worcestershire sauce and 1 tbsp fresh lemon juice. Simmer gently 3–4 minutes to thicken slightly.

Add the grated Parmesan and whisk until melted and integrated. Taste and adjust seasoning with salt and freshly ground black pepper, and add red pepper flakes if using. If sauce is too thick, whisk in reserved pasta cooking water, a few tablespoons at a time, until it reaches a silky coating consistency.

Return the crawfish and any accumulated juices to the sauce and warm 1–2 minutes to combine.

Add the drained linguine to the pan and toss to combine, adding up to 1/2 cup reserved pasta water as needed to loosen and coat the pasta evenly. Cook together 1–2 minutes so the pasta absorbs the sauce.

Divide the creamy crawfish linguine among 4 warm plates or shallow bowls (serves 4). Arrange 3 blackened jumbo shrimp on top of each portion.

Garnish with chopped parsley, sliced green onions, and a squeeze of lemon from the wedges. Serve immediately with extra Parmesan and lemon on the side.