Seafood Pasta
I'm basing this off of the Crawfish Monica that I would get whenever I would go down to New Orleans for Jazzfest. I hope you all enjoy this as much as I do! I served it for a Christmas party and it was a huge hit.
If you don't have crawfish available in your area, shrimp is a perfect substitute.
I also add asparagus.
1 lb. shrimp and/or crawfish tails and/or scallops
1 stick butter (Do NOT use margarine.)
1 pint half-and-half (Don't eat this everyday!)
1 good-sized bunch green onions, chopped
1 1/2 tablespoon or two minced garlic
1 bunch of asparagus, chopped
1-2 tbs Tony Chachere's Creole Seasoning (no, Old Bay is not a good substitute for this)
1 lb. cooked Rotelli pasta (I use the Ronzoni brand)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt butter in a large pot and sauté onions, garlic, and asparagus for 3 minutes.
Add the seafood and sauté for 2 minutes.
Add the half-and-half, then add several big pinches of Creole seasoning.
Cook for 5 - 10 minutes over medium heat until the sauce thickens.
Add the pasta and toss well.
Let it sit for 10 minutes or so over very low heat, stirring often.
Serve immediately.
Enjoy!
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