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Hot Crab & Crawfish Pasta Recipe

   
 

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     Hot Crab & Crawfish Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   30 minutes
Wine/Beverage
Recommendations
  a white wine is nice with this dish

Ingredients
3/4 c. vegetable oil
1 red bell pepper, seeded & minced
3 jalapenos, seeded and minced
2 habaneros, seeded and minced (USE GLOVES to avoid burns)
1/2 lb. linguine
Kosher salt
1 T. olive oil
1/4 c. minced shallots
1 tsp. minced garlic
 
1/2 c. dry white wine or chicken stock
12 oz. cooked crawfish tails (shrimp can be substituted)
2 T. chopped parsley leaved
2 T. chopped chives
Essence, recipe follows
1 1/2 c. heavy cream
1/2 lb lump crabmeat
3 T. grated Parmesean

Instructions
In a medium saute pan, heat 1/4 c. of the vegetable oil and add the red bell pepper, jalapenos, and habaneros. Cook, stirring until soft, about 2 minutes. Transfer peppers and remaining vegetable oil to a blender and puree until smooth. Transfer to a small bowl and set aside. In a large saucepan, cook the pasta in salted boiling water until al dente. Drain pasta in a colander and set aside. Reserve 1/2 c. of the pasta cooking water.
In a large saute pan, heat the olive oil, 2 T. of the chili oil and saute the shallots and garlic until softened and fragrant, abut 1 minute. Add the wine, crawfish or shrimp, 1 T. of the parsley and 1 T. of the chives and cook, stirring, until wine is nearly evaporated about 30 seconds. Season the crawfish mixture with Essence and salt, to taste. Add the heavy cream and cook until reduced to a consistency thick enough to coat the back of a spoon, 3-4 minutes.
Add the crabmeat and Parmesean to the cream sauce and stir to blend. Add the drained pasta and cook, tossing to thoroughly combine, until pasta is warmed through. (use leftover pasta water if the sauce needs thinning). Taste and adjust seasoning if needed. Serve pasta in shallow wide pasta bowls, garnished with remaining parsley and chives. Drizzle the hot chili oil around the perimeter of the pasta and serve immediately.
Emeril's ESSENCE Creole Seasoning (you can buy this pre-made in the store if you want). Mix- 2 1/2 T. paprika 2 T. salt 2 T. garlic powder 1 T. black pepper 1 T. onion powder 1 T. cayenne pepper 1 T. dried oregano 1T. dried thyme
Serving Suggestions
Hot, in shallow pasta bowls.


Originally Submitted
7/7/2010





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