Ingredients
Units
Scale
- 8 ounces of spaghetti or pasta of your choice
- .25 cup butter
- .5 chopped onion
- .5 cup chopped celery
- 2 cloves garlic, pressed
- 1 large jalapeno pepper, seeded and chopped
- 1.25 cups half and half
- 4 ounces cream cheese, cut into chunks
- 6 ounces Monterey Jack cheese, shredded
- 1.5 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 for the casserole option
- .25 cup of parmesan cheese, shredded for the casserole option
- pats of butter for the casserole option
Instructions
- Boil pasta according to the package, drain it, 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 for 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, top the casserole with bread crumbs, parmesan cheese, and butter, and bake it at 350 degrees for 20 minutes or until heated through.
Notes
This casserole dish is stored well in the refrigerator in an airtight container or in the freezer for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Bake
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
