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Zesty Seafood Pasta
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Southern-style seafood egg noodles: A delightful crowd-pleaser with shrimp and crawfish in homemade sauce, perfect for any celebration.
Ingredients:
  • 2 (16 ounce) packages extra-wide egg noodles
  • 0.25 cup extra-virgin olive oil, or as needed
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, diced
  • 0.5 cup fresh parsley
  • 1.5 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh basil
  • 1 lemon, zested and juiced
  • 2 (32 ounce) cartons seafood stock (such as Kitchen Basics®), divided
  • 1 teaspoon dried thyme
  • 1 tablespoon dried cilantro
  • 0.5 teaspoon dried dill weed
  • sea salt and ground black pepper to taste
  • 1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
  • 2 pounds peeled and deveined small shrimp
  • 3 tablespoons cornstarch
  • 1 cup half-and-half
  • 2 tablespoons Creole seasoning (such as Zatarain's®)
Instructions:
  • 1. Boil a pot of well-salted water. 2. Cook egg noodles in the boiling water, stirring occasionally until al dente, about 5 to 10 minutes. 3. Drain and transfer noodles to a bowl.
  • In a large pot, warm olive oil over low heat. Sauté onion, bell pepper, celery, and garlic in the fragrant oil until the onion turns lightly golden, about 15-20 minutes.
  • Combine parsley, sage, basil, and lemon zest in a bowl, then stir them into the onion mixture. Cook until fragrant, about 2 to 3 minutes.
  • Pour 1 cup of seafood stock into a measuring cup and set aside. Then, pour the remaining stock and lemon juice into the onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper and cook until flavors have blended, around 5 minutes. Finally, add the crawfish to the seasoned stock mixture and cook until heated through for about 3 to 4 minutes.
  • Combine shrimp with the flavorful crawfish mixture, allowing them to cook until they turn a beautiful pink color and are fully cooked, which should take approximately 5 minutes. Gently lift out the crawfish and shrimp from the sauce using a slotted spoon, then transfer them to a bowl and cover to keep warm.
  • Whisk cornstarch into 1 cup of seafood stock until fully dissolved, then stir into the sauce. Simmer, stirring constantly, until the sauce thickens, about 5 minutes.
  • Stir together half-and-half and Creole seasoning in the sauce until well combined and heated; return crawfish and shrimp to the sauce. Mix sauce with egg noodles.

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