Louise Marie’s Cajun Seafood Pasta

cajun seafood pasta

Active Time

15 minutes

Total Time

15 minutes

Recipe by Chef Ashley Marie

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.
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