Louise Marie’s Cajun Seafood Pasta

Ingredients

• ½ stick butter
• ½ cup chopped celery
• ½ cup chopped bell pepper
• 1 tbsp garlic
• 3 tablespoons julienned, sun-dried tomatoes
• 1 ½ lb shrimp
• 1 lb frozen crawfish tails (sub any other crustacean)
• 1 ½ cup heavy cream
• 8 oz cream cheese
• 1 cup pinot grigio
• 2 tablespoons basil pesto
• ½ cup grated Gruyere
• 2 (oz packages fresh, refrigerated linguine
• Garnish
• Parmesan cheese (to taste)
• Parsley (to taste)
• French bread

Steps

1. Add butter to pan; allow to melt, then add onions, celery, and bell peppers. Sautee for 5-8 min.
2. Add garlic (add seafood no more than 1 minute after garlic).
3. While sautéing vegetables, toss shrimp and crawfish in 2 oz container Paul Prudhomme’s seafood magic (or Cajun seasoning of your choice).
4. Toss in shrimp and crawfish mix.
5. Deglaze pan with pinot grigio for 2 minutes. Toss in cream cheese, then heavy cream. Add sun-dried tomatoes, basil pesto, and Gruyere. 
6. Toss with fresh linguine and serve with Parmesan, parsley, and French bread.