SHRIMP & CRAWFISH PASTA
Make and share this Shrimp & Crawfish Pasta recipe from Food.com.
Provided by Sue Masters
Categories Crawfish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic in olive oil for 1 minute.
- Add Scallions & Cajun seasoning - saute for 1 minute.
- Add Cream and most of the can of chicken broth - Simmer 5 minutes (Note: the amount of chicken broth determines how thin you like your sauce).
- Add Worcestershire, Tabasco, 1/4 cup cheese, shrimp & crawfish - simmer 5 minutes.
- Spoon over cooked Linguini.
- Top with 1/4 cup shredded Parmesan cheese.
LIKE OUTBACK SHRIMP AND CRAWFISH PASTA
Shrimp and crawfish tails in a creamy sauce. I'm not normally a huge seafood fan but this is pretty good.
Provided by Wendy Brunell
Categories Crawfish
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta until done.
- Drain.
- In a skillet, melt the butter.
- Stir in the Cajun seasoning and cream.
- Bring to boil, and reduce the sauce by half, stirring often.
- Add the green onions, crawfish and shrimp.
- Cook until just heated through.
- To serve, pour sauce over angel hair pasta.
- Garnish with additional chopped green onions.
DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA
Wow! Enough said. Actually, this is the most incredible creamy pasta dish ever created. It's courtesy of Chef Gus Martin, from Dickie Brennan's Palace Cafe in New Orleans. Better drink some red wine with this to combat the clogging arteries, though. It's well worth all the effort, you will be hailed a hero! To make with chicken or crawfish, just substitute same amount for the shrimp. For the Creole Seasonings we use Recipe #22089.
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Core the tomatoes and cut into halves.
- Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
- Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
- Arrange cut side down in a baking pan and roast in the oven until the skins blister.
- Squeeze the seeds from the tomatoes and chop coarsely.
- Julienne the bell peppers.
- Bring the cream to a boil in a heavy saucepan.
- Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
- Saute the garlic in the butter in a large saute pan until golden brown.
- Add the shrimp, leeks, mushrooms, and Creole seasoning.
- Saute until the shrimp are partially cooked.
- Add the beer and stir to deglaze the pan.
- Cook until the beer has evaporated.
- Add the tomato cream and pasta; mix well and season with kosher salt.
- Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
- Garnish with parsley.
Nutrition Facts : Calories 1632.7, Fat 102.6, SaturatedFat 62.4, Cholesterol 694.5, Sodium 852.8, Carbohydrate 106.8, Fiber 6.5, Sugar 8.3, Protein 66.6
OUTBACK STEAKHOUSE SHRIMP ON THE BARBIE COPYCAT
Make and share this Outback Steakhouse Shrimp on the Barbie Copycat recipe from Food.com.
Provided by Luvs 2 Cook
Categories Very Low Carbs
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thread 6 shrimp close together on each skewer.
- Melt butter with garlic.
- Brush 1 side of shrimp with 1/2 the garlic butter, then sprinkle with 1/2 the Spice Rub.
- Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.
OUTBACK STEAKHOUSE TOOWOOMBA PASTA COPYCAT RECIPE
Steps:
- Cook fettuccine as directed. Melt butter in a large skillet. Add cream, ketchup and spices. Whisk together and bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
- In a separate small skillet, sauté mushrooms in olive oil until soft. Add mushrooms to simmering sauce.
- Cook shrimp (and crawfish if available) and green onion in the small skillet in olive oil just until pink and add to sauce. Simmer for about 5 minutes.
- Toss with cooked fettuccine and serve immediately lightly topped with finely shredded fresh parmesan cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RICH & CREAMY CRAWFISH OR SHRIMP PASTA W/ CHEESE SAUCE
An excellent pasta recipe from New Orleans. I first made it in my home ec. class in high school and it has ever since become a family favorite. So flavorful, yet not spicy like so many New Orleans seafood dishes. This is a simple and exquisite recipe. Total time to prepare is about 30 minutes. Some ingredients can be substituted. Please see below.
Provided by Jenn from New Orlea
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the green onions (as much as you like--I usually just use a handful).
- Open the cheese and slice it in as many pieces as possible so it can melt easily.
- Set onions and cheese aside separately.
- It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
- To make the sauce: Melt stick of butter in a large skillet on medium heat.
- Add chopped onions.
- Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
- Add the package of crawfish and let simmer for another few minutes.
- Add the cheese, and once it has started to melt, add the can of soup.
- Dash of salt if desired.
- You can turn the heat up to medium hi.
- Continue stirring until the cheese is completely melted.
- If it is too thick, milk can be added to thin it out.
- Cover and turn heat back down to low.
- Stir occasionally so the sauce does not stick.
- Now just boil the pasta according to the package instructions.
- Sauce can be served over the pasta or mixed inches.
- If there are leftovers, I usually store it all mixed together.
- It reheats better that way.
Nutrition Facts : Calories 762.9, Fat 30.3, SaturatedFat 16.1, Cholesterol 177.5, Sodium 743.4, Carbohydrate 89.8, Fiber 3.6, Sugar 3.1, Protein 31.1
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