Crawfish, Shrimp or
Crabmeat In Cream Sauce Over Pasta
Makes 2 main-dish or 4 side-dish servings
3 teaspoons Chef Paul Prudhomme's Seafood Magic©
1/3 pound dry spaghetti (thin), or rotelli
6 tablespoons unsalted butter or margarine
1 lb. crawfish tails, or peeled raw, medium shrimp or crabmeat
1/4 cup finely chopped green onions
2 cups half & half or heavy cream
* (see NOTE below)
Cook the spaghetti according to package directions just to al dente stage;
immediately drain and rinse with hot water to wash off starch, then with cold
water to stop the cooking process; drain again. (To prevent the pasta from
sticking together, pour a very small amount of oil in the palm of your hand
and rub through the pasta after rinsing.)
In a large skillet melt the butter over medium heat. Add the Seafood Magic
and the green onions and sauté 1 to 2 minutes, continuing to stir. Gradually
add the half & half, either stirring or shaking the pan in a back-and- forth
motion until the mixture reaches a boil. Simmer over medium heat until the
sauce thickens somewhat, continuing to shake the pan, about 2 to 3 minutes.
Add the seafood and bring to a boil. Add the cooked spaghetti; toss and stir
until spaghetti is heated through, about 2 minutes. Serve immediately and
enjoy!
NOTE: If you want to add even more flavor to this dish, include
1/4 cup diced tasso (preferred) or other smoked ham (preferably
Cure 81).
Copyright © 1985 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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