This Shrimp and Crawfish Pasta is spicy, creamy, and cheesy with chunks of seafood taste. And that’s not all!
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This spaghetti is delicious all by itself. Luxury is a brand that never fails me in making a perfect pot of pasta every time.
I’m not sure why this Louisiana classic Luxury pasta is so good. Maybe it’s because it’s been around for over a hundred years. Well, not everything over a hundred is good, but a lot of things are.
The truth is the company was started in the French Quarter by a Frenchman with the help of an Italian. With that kind of background, it’s no wonder it’s so delicious. For the full story take a look here at http://luxurypasta.com.
I like sharing with you what works in my kitchen. Use your own favorite brand and even your favorite kind of pasta. It doesn’t have to be spaghetti.
The cream cheese makes this Shrimp And Crawfish Pasta sauce smooth and creamy. We start by sauteeing a jalapeno pepper in butter with some onion, celery, and garlic. Then stir in the cream cheese and Monterey Jack.
Pour in some half and half a little at a time…
… then we add the shrimp, crawfish, and some Cajun seasoning.
After tossing the sauce and spaghetti together, you can stop here and serve it right away…
… or pour the whole thing into a greased casserole dish, top it with bread crumbs and parmesan cheese and bake it.Print
The creamy white sauce for this Shrimp And Crawfish Pasta gets its kick from jalapeno pepper and Cajun Seasoning. It pairs well with seafood, cheese, and spaghetti. Serve it right after the sauce is tossed with your favorite pasta or bake it as a casserole topped with bread crumbs and more cheese.
8 ounces spaghetti or pasta of your choice
1/4 cup butter
1/2 chopped onion
1/2 cup chopped celery
2 cloves garlic, pressed
1 large jalapeno pepper, seeded and chopped
1 1/4 cups half and half
6 ounces cream cheese, cut into chunks
4 ounces Monterey Jack cheese, shredded
1 1/2 teaspoon Cajun Seasoning, or more
8 ounces fresh or frozen shrimp, peeled and cleaned
8 ounces fresh or frozen crawfish, peeled and cleaned
2 tablespoons breadcrumbs
1/4 cup parmesan cheese, shredded
Boil pasta according to package, drain and set aside.
Saute onions, celery, and jalapeno for 7 minutes in butter.
Add garlic and cook for a few minutes more without browning the vegetables.
Stir in cream cheese and Monterey Jack allowing them to melt thoroughly.
Pour in the half and half, a little at a time, and the seasoning stirring until the sauce is smooth and creamy.
Add the seafood and cook on medium heat 5-10 minutes or until thoroughly cooked.
Toss pasta and sauce together and serve with a sprinkle of parmesan cheese.
You can also pour pasta and sauce into a greased baking dish and top the casserole with bread crumbs and parmesan cheese baking it at 350 degrees for 20 minutes or until heated through.
This casserole dish freezes well.
- Category: Seafood
- Method: Bake
- Cuisine: Cajun
- Serving Size: 1 cup
Keywords: shrimp and crawfish pasta
“We can be tired, weary and emotionally distraught, but after spending time alone with God, we find that He injects into our bodies energy, power and strength.”
– Charles F. Stanley