Shrimp/Crawfish/Crab Pasta (not healthy but delicious)
Prep time: 20 minutes
Cook time: 20 minutes
Eat time: like 5 seconds because you’ll have seconds
3 tbsp butter
1/2 chopped onion
1 tsp garlic clove mince
1 chopped red bell pepper
2 chopped celery stalks
8 oz velveeta cheese
1 cup 1/2 and 1/2 cream (entire small container, not sure measurement)
1-2 tsp cajun seasoning (I use Chef Paul’s MAGIC seafood seasonings, new orleans)
about 12 oz of penne rigatone pasta
1/4 cup grated parmesan, 1/8 cup shredded cheddar cheese
1 tbs flour
8 oz cooked crabmeat ( I use back fin or jumbo lump)
30 jumbo cocktail shrimp (chopped)
preheat oven to 425degrees fahrenheit
melt butter on med/high heat and sautee celery, bell pepper, onion, garlic, and a dash of seasonings for 5-10 minutes. stir in 1/2 of the 1/2 and 1/2 cream.
chop the velveeta in to small squares to make melting easier. add cheese squares and stir around until it melts, then add the rest of the cream. cook on low/med heat for 10 minutes.
boil pasta and strain.
add more seasoning to sauce. add flour to thicken it a bit. it will thicken as it cools as well. stir in the crabmeat until it all seperates nicely. (its clumped in container) if you have extra crabmeat, you can sprinkle it on top of dish later.
lastly, add the shrimp. add it last so they won’t be over cooked.
add penne pasta to the sauce and stir. pour entire mixture into a baking pan and sprinkle parmesan and shredded cheddar cheese on top.
If you have extra crabmeat, sprinkle that on top as well. Place in oven and let it cook for about 5-10 minutes to let cheese melt.
You can always use more celery, seasonings, less onion, etc. It’s a pretty easy dish to improvise. I have changed a lot from the original recipe. (it was originally a crawfish dish)