Friday, October 22, 2010

Shrimp and Crawfish Creamy Cajun Pasta


My family has been enjoying this recipe for many years now thanks to an old friend who made it for me once. It is so good, not healthy, but really the best pasta ever with tons of flavor and spice. Leftovers the second day are even better because the pasta has had time to fully absorb the sauce. But if my brother or my husband are around, there will be no leftovers. I can't wait to go home for lunch today!

Ingredients:

For the pasta:
1 1/2 cups uncooked pasta

For the sauce:
6 oz. cream cheese
1 cup half n half
1/2 cup heavy cream
2 tbsp butter
1 tsp or more of Cajun seasoning
1/8 tsp dill
1/2 of a lime juiced

salt and pepper to taste
1/4 cup Parmesan cheese

1 red bell pepper, cut in strips
1 (8 oz) carton of mushrooms
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Cajun seasoning
8 oz. large raw shrimp (half the bag)
1 (12 oz) bag of crawfish tails
2 green onions, choppped
1 tbsp cilantro, chopped

Directions:
Bring a pot of salted water to a boil. Add the pasta and cook until tender. Drain and set aside.

For the sauce, heat the cream cheese, half n half, heavy cream, butter, Cajun seasoning, dill, and lime juice. Season with salt and pepper but be careful because the Cajun seasoning contains salt. Add a little salt at a time and taste. Whisk until the cream cheese has melted and is well blended. Add the Parmesan cheese.

In a skillet, melt a tbsp of butter with a drizzle of olive oil and cook the mushrooms and red bell pepper for a few minutes. Season with Cajun seasoning, garlic powder, and the cayenne. Once the bell pepper is soft, transfer to a plate and in the same skillet add the raw shrimp. Add Cajun seasoning and black pepper.  After 2 minutes, add the crawfish  with all the juices from the package. Continue to cook for another 2-3 minutes. Return the bell pepper and mushrooms back to the skillet.

Add the cream sauce to this mixture. Add the pasta. Add the green onions and cilantro. Gently stir. Serve with rolls.

Source: daliasdelights original adapted from an old friend's recipe
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