Crawfish, Shrimp, or Crabmeat Pasta
Makes 2 main-dish or 4 side-dish servings
3 teaspoons Chef Paul Prudhomme's Seafood Magic®
⅓ pound dry spaghetti (thin), or rotelli
6 tablespoons unsalted butter or margarine
1 pound crawfish tails, or peeled raw, medium strip or crabmeat
¼ cup finely chopped green onions
2 cups half & half or heavy cream
how to prepare
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 Paul Prudhomme