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SHELLFISH IN CAJUN/CREOLE CREAM SAUCE
Serves 4
Ingredients:
1 pound dry pasta; rotini is the traditional choice, but any pasta that will hold the delicious rich sauce will work.
2 tablespoons olive oil
4 tablespoons butter
1 pound any combination of crawfish tails, langostinos, small shrimp, chopped lobster, or scallops
1/2 pint heavy cream
4 garlic cloves, chopped
1 bunch scallions, separated into white bottom and green top parts
1/4 cup flat leaf parsley
2 tablespoons cajun/creole seasoning
1/4 cayenne pepper (more to taste)
1/2 teaspoon kosher salt
Preparation:
1. In a cast iron or other shallow pan melt the butter in the olive oil over medium heat.
2. Finely chop the white parts of the scallions and garlic, then saute them for several minutes in the olive oil/butter mixture.
3. Add the cayenne and creole seasoning. Saute for about a minute to allow the seasonings to bloom.
4. Add the heavy cream and cook over medium-low heat until the sauce reduces and thickens, 5-10 minutes.
5. Add the shellfish to the sauce and cook for 3-4 minutes more.
6. Meanwhile, cook the pasta according to package instructions. Drain.
7. Add the sauce and shellfish to the pasta, along with the chopped parsley and green onion tops, mix well and serve.
Wine pairing: recommended wines to try are Loire Valley Sauvignon Blanc, White Burgundy, Chardonnay, Viognier, White Rhone, or a dry Riesling.