Seville Quarter - James Ammons
SHRIMP AND CRAWFISH PASTA
Cook the pasta in a large pot of boiling salted water about 8 minutes. Drain, reserving ¼ cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. In a large sauté pan or skillet, melt the butter over medium-high gas heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, salt, pepper and oregano and cook, stirring one minute. Add the white wine and cook over high gas heat until nearly all is evaporated. Add the cream and lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish and shrimp and cook about six minutes, until shrimp are pink and cooked through. Add the green onions and parsley and cook for one minute. Add the cooked pasta and toss to coat with the sauce. Cook about one minute, until the pasta is warmed through. Remove from the heat and add 1 cup of the cheese. Place in a serving bowl and top with the remaining ½ cup of cheese.
Serves 6
Print Recipe & Shopping List
