Zesty Seafood Pasta

Zesty Seafood Pasta

2
charlotte 0

"I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!"

Ingredients 1 h 15 m {{adjustedServings}} servings 483 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.
  2. Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
  3. Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.
  4. Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
  5. Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
  6. Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
  7. Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.
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Footnotes

  • Cook's Notes:
  • Sometimes I like to cook my seafood separately; that way I can finish the sauce and then add the seafood at the end. You have to season your seafood water a lot for seafood to get any flavor, so be sure to add a lot to it. For example: lemon, salt, pepper, Creole seasoning and/or what's great is Zatarain's(R) Concentrated Shrimp and Crab Boil. (A little goes a long way so be careful unless you like things really hot. Sometimes a capful is enough for a kitchen pot.)
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Reviews 2

  1. 2 Ratings

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charlotte
4/23/2013

This is Charlotte and I should have mentioned that the reason I cooked the seafood in the stock in the directions and then removed was to be sure the shrimp and crawfish had a good flavor. Nothing worse than bland seafood. Also didn't want to over cook them. As I said in cook's notes, you could cook seperately but be sure to add good seasoning. I also prefer using as few pots as possible.

LeChef
8/21/2014

I much prefer angel hair pasta with this recipe. I used 1/2 & 1/2 but I think the recipe can do without milk. The trick to this recipe is all of the herbs & spices, they really brighten the recipe. I used Progesso© brand Lobster Sauce (3 12 oz cans) as seafood stock. And yes cook the seafood separately to keep from over-cooking it. Good Recipe!!