Creamy penne alfredo with pan-fried shrimp, crawfish tails, and sweet peppers.

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WHAT’S GOING ON HERE:

Shrimp/ Crawfish: For this recipe, I used jumbo shrimp. Any size shrimp or seafood can really go into alfredo, try it with crab, scallops, or even thinly sliced salmon.

Penne Pasta: Penne pasta is round and tubular. They make the perfect vehicle for storing creamy alfredo sauce. Make sure to mince the garlic and onions small enough so it can run through the pasta.

Creamy Alfredo: Creamy alfredo is simple. Roux, wine, dairy, and heaps of butter. A roux is used to thicken the sauce if you’re not using heavy cream be careful not to boil the dairy too high or it can start to burn the bottom. This may not ruin the sauce but it will make the pan a triple soaking mess.

TIPS & TRICKS FOR THE BEST CRAWFISH, SHRIMP & SWEET PEPPER PENNE

sweet peppers: sweet peppers are the key to this semi-Cajun-inspired pasta. the sweet lingers in a subtle way. avoid green bell peppers they can overwhelm the dish. also, you can use mini sweet peppers as an alternative.

wine first: wine needs to always be added and cooked out before adding in any dairy. the acid in the wine prior to cooking will curdle the dairy resulting in scrapping the entire dish. boil the wine along with the stock as a buffer for foolproof silky sauce.

crawfish last: buying crawfish tails they generally come cleaned and par-cooked. they only need moments in the sauce to heat up the crawfish tail meat. add it last toward the end to avoid it overcooking.

aldente pasta: Cook your pasta according to the package instructions all pasta is different. Regardless of cooking time make sure it’s cooked in extremely salty boiling water.

cheese and butter: adding cheese and butter towards the end does a few things. the cheese binds the sauce and the pasta while the butter gives it a nice velvety mouth feel. butter added too soon can break and make for an oily sauce.

SIMILAR INGREDIENTS TO:

1. CRAWFISH AND SHRIMP PENNE IN CREAM SAUCE
2. CAJUN CHICKEN + WHITE WINE CREAM SAUCE+ MUSHROOM AND RED BEAN RICE
3. SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE

ENJOY THIS RECIPE WITH:

1. LIMONCELLO ROASTED ROMA TOMATOES
2. STEWED OKRA & TOMATOES
3. ORANGE BUTTER SALMON & SWISS CHARD

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Crawfish, Shrimp & Sweet Pepper Penne

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INGREDIENTS

• 10 Penne, cooked
• 4TB Butter+ 2 TB Olive Oil
• 10Jumbo Shrimp, peeled and deveined
• SHRIMP SEASONING (2tsp each paprika, black pepper, garlic, salt, thyme)
• 8oz Crawfish Tails
• 1 Yellow Bell Pepper, julienned
• 1 Red Bell Pepper, julienned
• 8 Garlic Cloves, minced
• 1 Sweet Yellow Onion, small diced
• 4-6Tb Flour
• 3/4c Dry White Wine
• 1c Vegetable Stock
• 2c Half and Half
• 1c Monterrey Jack Cheese
• 1/4c Parmesan, grated
• 1tsp Crushed Red Pepper Flakes
• 1Tb Garlic Powder
• 2TB Cajun Seasoning
• 2tsp Black Pepper
• Salt
• 1/4c Parsley, chopped
• 2Tb Butter

INSTRUCTIONS

• Season shrimp with ingredients listed above.
• Add butter and oil into a hot pan then fry shrimp. Cook on both sides for about 2 minutes till shrimp is pink.
• Remove from the pan. Add in peppers and onions and cook for 5 minutes.
• Add in flour and move throughout the pan. Cook for 3 minutes.
• Add in wine and stock and bring to a boil. Simmer for 10 minutes so that the alcohol cooks off.
• Once thickened add in half and half bring to a light boil and simmer for 15 minutes. Season with red pepper, garlic powder, Cajun seasoning, black pepper and salt to taste.
• In the meantime cook penne in salted water according to the package instructions. Drain.
• Once the pasta is cooked add it into the sauce with the crawfish tail meat.
• Let simmer for 3 minutes till thickened into the sauce.
• Continue to simmer add in shrimp, cheeses, parsley and butter.
• Toss till cheese has melted.

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