Drunken Shrimp Or Chicken Or Crawfish Pasta Recipes

Steps:

• Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
• Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
• Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
• Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
• Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

Steps:

• Saute garlic in olive oil for 1 minute.
• Add Scallions & Cajun seasoning - saute for 1 minute.
• Add Cream and most of the can of chicken broth - Simmer 5 minutes (Note: the amount of chicken broth determines how thin you like your sauce).
• Add Worcestershire, Tabasco, 1/4 cup cheese, shrimp & crawfish - simmer 5 minutes.
• Spoon over cooked Linguini.
• Top with 1/4 cup shredded Parmesan cheese.

Steps:

• Preheat the oven to 400 degrees.
• Core the tomatoes and cut into halves.
• Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
• Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
• Arrange cut side down in a baking pan and roast in the oven until the skins blister.
• Squeeze the seeds from the tomatoes and chop coarsely.
• Julienne the bell peppers.
• Bring the cream to a boil in a heavy saucepan.
• Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
• Saute the garlic in the butter in a large saute pan until golden brown.
• Add the shrimp, leeks, mushrooms, and Creole seasoning.
• Saute until the shrimp are partially cooked.
• Add the beer and stir to deglaze the pan.
• Cook until the beer has evaporated.
• Add the tomato cream and pasta; mix well and season with kosher salt.
• Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
• Garnish with parsley.

Steps:

• Melt butter and saute onion, bell pepper and green onions until tender.
• Add garlic, crawfish, seafood seasoning, crab boil, and wine.
• Saute for a few minutes.
• Add soup and stir until blended.
• Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
• Toss with bowtie pasta, a little at a time until coated how you like.

Steps:

• Cook linguine according to package directions; drain. Keep warm.
• Melt butter in a Dutch oven over medium heat.
• Add flour, and cook, stirring constantly, 2 minutes or until blended.
• Add green onions and next 4 ingredients; saute 5 minutes or until tender.
• Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened.
• Stir in hot sauce, if desired.
• Serve over linguine noodles; sprinkle with shredded Parmesan cheese.

Steps:

• Add butter to a Dutch oven, preferably cast iron, set over medium-high heat.
• Add onion, green pepper and celery. Cook until onion is opaque.
• Add garlic and cook until fragrant. Add crawfish and cook until heated through.
• Add cream and jalapeno cream cheese and cook until heated through and cream cheese is melted. Add your favorite Cajun seasoning, to taste. Stir in the parmesan to incorporate.
• Add prepared pasta and heat through. Reduce heat to medium-low and cook until sauce is slightly thickened.
• Garnish with additional parmesan cheese.