Bayou Pasta Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz linguine and cook until just al dente according to package instructions (about 9–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

Sweat vegetables

In a large sauté pan or skillet over medium heat, melt 3 tablespoons unsalted butter. Add 1 cup diced yellow onion, 1 cup diced bell pepper, and 1/2 cup diced celery. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 4 minced garlic cloves and cook 30 seconds until fragrant.

Build flavor and roux

Stir in 1 tablespoon tomato paste, 1 teaspoon Cajun seasoning, and 1/2 teaspoon smoked paprika. Cook 1 minute, then sprinkle 1 tablespoon all-purpose flour over the vegetables and stir for another minute to cook the raw flour taste and create a light roux.

Deglaze and simmer

Pour in 120 ml dry white wine (or seafood stock) to deglaze the pan, scraping up any browned bits. Let simmer 1–2 minutes to reduce slightly. Add 120 ml chicken or seafood stock and 300 ml heavy cream, stirring to combine. Bring to a gentle simmer and let thicken for 4–6 minutes, stirring occasionally.

Finish sauce

Stir in 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/2 teaspoon kosher salt (adjust to taste), and 1/4 teaspoon black pepper. Fold in 12 oz cooked crawfish tails and simmer 2–3 minutes just to heat through and allow flavors to meld. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until desired consistency is reached.

Combine with pasta

Add drained linguine to the sauce and toss gently to coat, adding up to 1/2 cup (120 ml) reserved pasta water if needed to loosen the sauce. Stir in 1/2 cup grated Parmesan and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt, pepper, or hot sauce as needed. Keep warm while you cook the shrimp.

Season shrimp

Pat 8 jumbo shrimp dry with paper towels. Toss with 1 teaspoon olive oil. In a small bowl combine 1 tablespoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt. Sprinkle the spice mix evenly over both sides of the shrimp, pressing lightly to adhere.

Cook shrimp

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 2–3 minutes). When hot, add the shrimp in a single layer (work in two batches if needed). Sear shrimp 1.5–2 minutes per side until blackened and opaque in the center. Do not overcook. Remove shrimp to a plate and squeeze a little lemon over them.

Divide the crawfish linguine among 4 plates (servings). Top each portion with 2 blackened jumbo shrimp. Garnish with additional chopped parsley, 2 tablespoons chopped green onions distributed across plates, and a sprinkle of extra grated Parmesan if desired. Serve with lemon wedges on the side.