Bayou Pasta Recipe

Bring 6 cups of salted water to a rolling boil in a large pot. Add the linguine and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the linguine and set aside. Keep warm.

In a large sauté pan over medium heat, melt 2 tbsp unsalted butter with 1 tbsp olive oil until shimmering. This will be the base for the sauce and to finish the pasta if needed.

To the sauté pan with butter and oil over medium heat, add the minced shallot. Cook 2–3 minutes until softened and translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 1 tbsp all-purpose flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste, creating a light roux.

Deglaze the pan with 1 cup dry white wine, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 3–4 minutes.

Add 1 cup chicken stock, 1 cup heavy cream, and 1 cup half-and-half. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 5–7 minutes until the sauce slightly thickens.

Stir in 1 tbsp fresh lemon juice, 1 tsp Creole/Cajun seasoning, 1 tsp hot sauce, 1 tsp cayenne pepper, 1 tsp kosher salt, and 1 tsp black pepper. Taste and adjust seasoning — add more hot sauce or cayenne for heat, or more salt as needed.

Add the 10 oz cooked crawfish tails to the sauce and simmer 2–3 minutes to heat through and infuse flavor.

Stir in 1 cup grated Parmesan cheese off the heat, mixing until melted and smooth. If the sauce is too thick, add up to 1/2 cup reserved pasta water, 2 tbsp at a time, until it reaches a silky coating consistency.

Fold the cooked linguine into the sauce, tossing gently to coat. If needed, finish with a splash of reserved pasta water and a pat of butter for gloss. Stir in 2 tbsp chopped parsley.

Pat the 8 jumbo shrimp dry with paper towels. Toss lightly with 1 tsp olive oil to help the seasoning adhere.

Combine paprika, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.25 tsp dried oregano, 0.25 tsp dried thyme, 0.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne in a small bowl. Sprinkle the blackening mix evenly over both sides of the shrimp, pressing gently to adhere.

Heat a heavy skillet (preferably cast-iron) over high heat until very hot — about 2–3 minutes. Add a light spray or 1 tsp neutral oil if needed and swirl to coat.

Place shrimp in the pan in a single layer and cook 1.5–2 minutes per side until blackened at the surface and just opaque through. Avoid overcrowding — cook in two batches if necessary. Remove shrimp to a plate and keep warm.

Divide the crawfish linguine among 4 warmed plates (or two large portions).

Top each portion with 2 blackened jumbo shrimp.

Sprinkle with extra 1 tbsp chopped parsley and 1/4 cup additional grated Parmesan divided across the plates.

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