Best Shrimp Crawfish Pasta Recipes

RICH & CREAMY CRAWFISH OR SHRIMP PASTA W/ CHEESE SAUCE

Steps:

• Chop the green onions (as much as you like--I usually just use a handful).
• Open the cheese and slice it in as many pieces as possible so it can melt easily.
• Set onions and cheese aside separately.
• It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
• To make the sauce: Melt stick of butter in a large skillet on medium heat.
• Add chopped onions.
• Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
• Add the package of crawfish and let simmer for another few minutes.
• Add the cheese, and once it has started to melt, add the can of soup.
• Dash of salt if desired.
• You can turn the heat up to medium hi.
• Continue stirring until the cheese is completely melted.
• If it is too thick, milk can be added to thin it out.
• Cover and turn heat back down to low.
• Stir occasionally so the sauce does not stick.
• Now just boil the pasta according to the package instructions.
• Sauce can be served over the pasta or mixed inches.
• If there are leftovers, I usually store it all mixed together.
• It reheats better that way.

SHRIMP & CRAWFISH PASTA

Steps:

• Saute garlic in olive oil for 1 minute.
• Add Scallions & Cajun seasoning - saute for 1 minute.
• Add Cream and most of the can of chicken broth - Simmer 5 minutes (Note: the amount of chicken broth determines how thin you like your sauce).
• Add Worcestershire, Tabasco, 1/4 cup cheese, shrimp & crawfish - simmer 5 minutes.
• Spoon over cooked Linguini.
• Top with 1/4 cup shredded Parmesan cheese.

DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA

Steps:

• Preheat the oven to 400 degrees.
• Core the tomatoes and cut into halves.
• Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
• Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
• Arrange cut side down in a baking pan and roast in the oven until the skins blister.
• Squeeze the seeds from the tomatoes and chop coarsely.
• Julienne the bell peppers.
• Bring the cream to a boil in a heavy saucepan.
• Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
• Saute the garlic in the butter in a large saute pan until golden brown.
• Add the shrimp, leeks, mushrooms, and Creole seasoning.
• Saute until the shrimp are partially cooked.
• Add the beer and stir to deglaze the pan.
• Cook until the beer has evaporated.
• Add the tomato cream and pasta; mix well and season with kosher salt.
• Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
• Garnish with parsley.

LIKE OUTBACK SHRIMP AND CRAWFISH PASTA

Steps:

• Cook the pasta until done.
• Drain.
• In a skillet, melt the butter.
• Stir in the Cajun seasoning and cream.
• Bring to boil, and reduce the sauce by half, stirring often.
• Add the green onions, crawfish and shrimp.
• Cook until just heated through.
• To serve, pour sauce over angel hair pasta.
• Garnish with additional chopped green onions.

MARDI GRAS PASTA WITH SHRIMP AND CRAWFISH RECIPE

Steps:

• Cook and drain pasta. Combine seafood in bowl with Cajun seasoning. In large skillet over medium heat, melt butter, add seafood, onions and garlic. Cook about 4-5 minutes or until shrimp is pink. Reduce heat, add half and half, cream, basil, and Parmesan. Cook and stir until heated through and slightly thickened (about 5 minutes). Pour over pasta and serve with warm garlic bread.

SHRIMP OR CRAWFISH PASTA RECIPE

Steps:

• Saute onions, celery and bell pepper in margarine in large dutch oven or saucepan. Add shrimp and seasonings and cook until pink. Add soups, rotel and green onions. Bring to boil and lower to simmer. Add cheese whiz, stirring constantly. Boil pasta in salted water until tender but firm. Drain and add to shrimp mixture.

SHRIMP/CRAWFISH PASTA

Steps:

• Melt 1 stick of butter on med to hi heat, put in 6 or 7 chopped up scallions, 1/2 cup of fresh diced Parsley and 1/2 head of fresh garlic smashed. Cook till melted down, turn up to high and add 1 quart of heavy whipping cream and a special spicy blend of seasonings to taste. (I use about 1/4 of a cup) Then add in 1 to 1 1/2 pounds of shrimp or crawfish tails. Stir the entire time. Cover and turn to low or off. As it cools it will thicken. So just serve or reheat for dinner over pasta. I make enough to freeze. You are going to love this one.