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