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The combination of crawfish, creamy Alfredo sauce and noodles is always a winner in my book. Its comforting and warm and hearty.

I started this recipe with the anticipation of it being strictly crawfish penne but I got some awesome shrimp at the meat market I just couldn’t resist. I often times make this crawfish sauce and serve it over blackened mahi mahi. It can pretty much be eaten with anything just make sure you don’t forget the bread!

Ingredients

• 2c Heavy cream
• 1c White wine
• 1/4c vegetable stock
• 4Tb grated parmesan cheese
• 2Tb flat leaf parsley
• 1Tb red pepper flakes
• 1/3c pasta salt water
• 5 cloves fresh garlic, chopped
• 1.5 medium onions, diced
• 6 button mushrooms, sliced
• 1/2c Monterrey jack cheese.
• 4tb butter
• 2Tb olive oil
• salt
• pepper
• 12 oz. cleaned frozen crawfish tails
• 1lb peeled and deveined shrimp
• 12 oz. penne pasta

Directions

• Put a pot of salty water on to start boiling on high.
• Season shrimp with salt and pepper. Sear on both sides for 3 minutes set to the side for later.
• In a pan on medium heat add in 2 tablespoons butter and olive oil.
• sauté mushrooms and onions for 7 minutes till tender and slightly brown. Season slightly with salt and pepper.
• Increase temperature of pan slightly and add in white wine to deglaze pan. Add in heavy cream, vegetable stock, and garlic. Simmer for 7 minutes till slightly reduced. Add in crawfish tails and shrimp.
• Add penne in water. Remove pasta from water 1 minute before the recommended cook time add directly to the sauce to finish cooking.
• Once the pasta is in the sauce add the Monterrey jack cheese, parmesan, parsley, red pepper flakes.
• Season with salt and pepper. Toss all together.
• Serve with extra parmesan, parsley and black pepper
• Enjoy!

Tips

• When deglazing a pan always use a wooden or rubber spoon. Never a metal utensil you’ll scrap the bottom of your pan that way.
• Cook pasta for recommended package cook time. some pastas are different.