Whodat Pasta with Seafood Cream Sauce

Sherri Williams

By
@logansw

If you wanna enjoy some of your favorite pasta and rice recipes without all the guilt, you must try Miracle Noodles. They are calorie free or low calorie, soy free, gluten free, cholesterol free, vegan and made in the USA. You don't even have to be on a diet to enjoy these. Believe me when I say, you will thoroughly enjoy them, so get in your kitchen and get creative. Cooking with Love & Passion sw :)


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

6-8
fresh okra, sliced
oil for frying
1/2 tsp
cajun seasoning
1/2 lb
shrimp, shelled & deveined
1 Tbsp
olive oil, extra virgin
1/2 lb
1/2 lb crawfish tails, boiled & shelled
1/2 lb
lump crab meat
2 pkg
miracle noodle angel hair, preeped according to package
1/4 c
flat leaf parsley, chopped

CREAM SAUCE

1 Tbsp
tablespoon butter
1 small
onion, chopped
2
garlic cloves, minced
1
mini red bell pepper, minced
1
mini yellow bell pepper, minced
1 stalk(s)
celery, minced
1 Tbsp
parsley stems, minced
1/2
habanero pepper, minced-optional
1
lemon zest, grated
1/8 c
reserved crawfish boil broth or seafood broth
1/4 c
dry white wine
cajun seasoning to taste
1/4 c
heavy cream
1/4 c
aged asiago cheese, grated

Directions Step-By-Step

1
Fry okra for 1 minute or until golden brown and crispy. Drain on paper towels and sprinkle with cajun seasoning.
2
Season shrimp with cajun seasoning and add olive oil to skillet. Cook shrimp for 2-3 minutes on both side. Remove for skillet and set aside.
3
Add butter to cast iron skillet, heat to medium-high heat
4
Add onion, garlic, bell pepper, celery, parsley stems, lemon zest and habanero pepper. Cook until onion is translucent.
5
Add broth, wine and seasoning to vegetables. Simmer for 2 minutes. Add cream and stir in asiago. Simmer 3-5 minutes.
6
Add prepared noodle and heat through. Reduce heat to low and cook until the sauce has slightly thickened.
7
Add seafood and cook until heated through and combine with sauce and noodles. Plate and garnish with parsley.