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.
Keywords: shrimp and crawfish pasta