Creamy Shrimp and Crawfish Pasta -

We’ve been taking advantage of the chilly weather and creating quite a few creamy pasta sauce dishes. You may know my obsession with seafood, so it shouldn’t surprise you that today’s recipe share is a creamy shrimp and crawfish pasta. I also have a little added recipe for a seafood dip at the end for any leftover sauce you may have. I highly recommend saving a bit of sauce just to try it out!

plate of shrimp and crawfish creamy pasta

Ingredients for creamy shrimp and pasta:

4 tbsp butter, salted
3 tbsp tomato paste
1/2 cup milk
1 cup heavy whipping cream
3 cloves of garlic, minced
1/2 teaspoon Italian seasoning
salt and pepper to taste
1 lb shrimp
1 lb crawfish tails
1 box fettuccini noodles

Preparation:

Boil water for your pasta while you prepare your seafood and sauce.
Heat a large skillet on medium heat and melt 2 tbsp butter.
Add minced garlic and sauté for 1-2 minutes.
Add in tomato paste, milk, and cream. Stir well until blended, then add in your Italian seasoning, salt, and pepper. Increase to medium-high heat and allow sauce to thicken and bubble then reduce to low.
Sauté crawfish and shrimp in 2 tbsp butter. Allow to pink up without overcooking.
Add seafood to sauce.
Stir your sauce and add a bit of water if you prefer your sauce to be a bit thinner consistency.
Add fettuccini to sauce and coat well. Plate and serve.

closeup crawfish and shrimp creamy pasta

Leftover Seafood Dip

If you won’t be serving four to six for dinner, you will certainly have a bit of creamy shrimp and crawfish sauce leftover. I recommend plating your fettuccini then coating each serving with the shrimp and crawfish sauce. After dinner, add up to 1 cup of of shredded cheddar cheese and up to 1/4 cup of parmesan cheese to your leftover sauce, depending on how much sauce you have left. Cover and refrigerate. When you’re ready for a snack or appetizer the following day, reheat your sauce and blend well. Grab some sliced bread or pita chips and enjoy your creamy shrimp and crawfish dip!