Friday, August 26, 2016

zesty seafood pasta


  • Servings: 12
  • 2 (16 ounce) packages extra-wide egg noodles
  • 1/4 cup extra-virgin olive oil, or as needed
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, diced
  • 1/2 cup fresh parsley
  • 1 1/2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh basil
  • 1 lemon, zested and juiced
  • 2 (32 ounce) cartons seafood stock (such as kitchen basics®), divided
  • 1 teaspoon dried thyme
  • 1 tablespoon dried cilantro
  • 1/2 teaspoon dried dill weed
  • sea salt and ground black pepper to taste
  • 1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
  • 2 pounds peeled and deveined small shrimp
  • 3 tablespoons cornstarch
  • 1 cup half-and-half
  • 2 tablespoons seasoning (such as zatarain's®)


    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins

  • bring a large pot of generously salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. drain and transfer to a bowl.
  • heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
  • mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. cook until fragrant, 2 to 3 minutes.
  • pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
  • stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
  • whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
  • mix half-and-half and seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. toss sauce with egg noodles.

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