Latil's Landing's Louisiana Seafood Pasta mixes crafish, shrimp and penne in one delicious dish.
Louisiana Seafood Pasta
Serves 4 to 6. Recipe is from Latil’s Landing at Houmas House Plantation and Gardens.
2 lb. penne pasta
2 tbls. olive oil
1 lb. crawfish tail meat
1 lb. shrimp
1/2 cup chopped yellow onions
2 tsps. minced garlic
2 1/2 cups seeded, chopped tomatoes
1/2 cup fresh basil, chopped
1/2 cup shellfish stock
1 tbl. tomato paste
1 cup heavy cream
Salt and pepper to taste
Grated Parmesan cheese
1. In a large pot, boil pasta in salted water until pasta is cooked. Drain and cool under cold running water, set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the crawfish, shrimp, onions and cook about 3 minutes. Add the garlic and cook 30 more seconds.
3. Add the tomatoes, basil and cook until the tomatoes give up their liquid, about 5 minutes, stirring occasionally. Add the stock, tomato paste and heavy cream. Bring to a boil and cook until reduced by 50 percent in volume.
4. Season with salt and pepper. Add the cooked pasta and gently toss. When pasta is heated through, serve in large pasta bowls and garnish with Parmesan cheese.
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