creamy crawfish linguine topped with blackened jumbo shrimp

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking.

Cook the Linguine

In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and diced shallots, sautéing until they are translucent and fragrant, about 2-3 minutes.

Sauté Aromatics

Stir in the crawfish tails and cook for an additional 3 minutes. Pour in the heavy cream, Cajun seasoning, and black pepper. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly.

Add Crawfish and Seasoning

Stir in the grated Parmesan cheese until melted and well combined. Remove from heat.

Finish the Sauce

In a bowl, toss the peeled and deveined jumbo shrimp with 2 tablespoons of olive oil, 2 tablespoons of Cajun seasoning, and lemon juice. Allow to marinate for about 10 minutes.

Season the Shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove from heat.

Cook the Shrimp

In the skillet with the crawfish sauce, add the cooked linguine. Toss gently to coat the pasta with the sauce.

Combine Pasta and Sauce

Serve the creamy crawfish linguine on plates, topped with the blackened shrimp. Garnish with chopped parsley and serve with lemon wedges on the side.

bayou pasta

Recipe information

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