Zesty Seafood Pasta

Zesty Seafood Pasta

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
charlotte
Recipe by  charlotte

“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!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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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Review (1)

Rate This Recipe
charlotte
4

charlotte

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 59.8 g
  • 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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