Louise Marie’s Cajun Seafood Pasta

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