Bayou Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain and set aside.

Start the sauce

In a large skillet over medium heat, melt 3 tbs unsalted butter. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 3–4 minutes. Add 3 tsp minced garlic and cook 30 seconds until fragrant.

Make a roux

Sprinkle 1 tbs all-purpose flour over the softened onion and garlic, stirring constantly for 1 minute to cook the raw flour taste.

Build the cream sauce

Gradually whisk in 1 cup low-sodium chicken stock until smooth, then whisk in 1 cup heavy cream and 1/2 cup half-and-half. Bring the mixture to a gentle simmer and allow it to thicken for 3–4 minutes, stirring occasionally.

Finish sauce

Stir in 3 tbs grated Parmesan, 1 tsp Creole/Cajun seasoning, 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce if using. Taste and adjust seasoning. If the sauce is too thick, thin with reserved pasta water, 1–2 tbs at a time, until it lightly coats the back of a spoon.

Combine pasta and sauce

Add the cooked linguine and 10 oz crawfish tails to the skillet, tossing gently to coat and warm the crawfish through (2–3 minutes). If needed, add a splash of reserved pasta water to loosen the sauce. Keep warm on low while you cook the shrimp.

Make blackening seasoning

In a small bowl combine 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp salt and 1/4 tsp black pepper. Mix well.

Season shrimp

Pat 8 jumbo shrimp dry with paper towels. Toss them with 1 tbs olive oil and 1 tbs lemon juice, then evenly coat with the blackening seasoning mixture.

Cook shrimp

Heat remaining 1 tbs olive oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until blackened at the edges and just cooked through (internal temp ~120–125°F for medium-rare to 135°F for firm). Remove from heat.

Rest shrimp

Let shrimp rest 1–2 minutes so juices redistribute. Slice in half lengthwise if desired for a dramatic presentation on top of the pasta.

Portion the creamy crawfish linguine among 4 plates. Arrange 2 blackened jumbo shrimp on top of each portion.

Sprinkle each plate with 2 tbs chopped green onions, 2 tbs chopped fresh parsley, and an extra 2 tbs grated Parmesan divided among plates.

Serve immediately with lemon wedges on the side for squeezing over the shrimp and pasta.