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!
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.
2Tb olive oil
12 oz. cleaned frozen crawfish tails
1lb peeled and deveined shrimp
12 oz. penne pasta
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
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.