Recipe by charlotte
"I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!"
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2 (16 ounce) packages
extra-wide egg noodles
extra-virgin olive oil, or as needed
green bell pepper, diced
1 1/2 tablespoons
chopped fresh sage
chopped fresh basil
lemon, zested and juiced
2 (32 ounce) cartons
seafood stock (such as Kitchen Basics®), divided
dried dill weed
sea salt and ground black pepper to taste
1 (12 ounce) package
frozen peeled crawfish tails, thawed and undrained
peeled and deveined small shrimp
Creole seasoning (such as Zatarain's®)
This is Charlotte and I should have mentioned that the reason I cooked the seafood in the stock in the directions and then removed was to be sure the shrimp and crawfish had a good flavor. Nothing worse than bland seafood. Also didn't want to over cook them.
As I said in cook's notes, you could cook seperately but be sure to add good seasoning. I also prefer using as few pots as possible.
I much prefer angel hair pasta with this recipe. I used 1/2 & 1/2 but I think the recipe can do without milk. The trick to this recipe is all of the herbs & spices, they really brighten the recipe. I used Progesso© brand Lobster Sauce (3 12 oz cans) as seafood stock. And yes cook the seafood separately to keep from over-cooking it. Good Recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Seafood Pasta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 114
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