Ingredients:

  • 1 lb Large shrimp (16-20 count), peeled and deveined
  • 8 oz andouille sausage, sliced into 1/4 inch rounds
  • 0.5 lb crawfish tails, cooked and peeled
  • 0.5 cup yellow onion, diced
  • 0.25 cup celery, finely diced
  • 0.5 cup green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp Cajun seasoning, low-sodium
  • 0.5 tsp dried thyme
  • 12 oz linguine pasta
  • 1.5 cups heavy cream
  • 0.5 cup marinara sauce
  • 0.5 cup Parmesan cheese, freshly grated
  • 0.5 cup pasta water, reserved

Instructions:

  1. Bring a large pot of salted water to a boil and cook 12 oz linguine until it is just shy of al dente. Note: It will finish cooking in the sauce later. Reserve 0.5 cup of the starchy pasta water before draining. Note: Do not skip this!
  2. Heat your skillet over medium high and brown 8 oz andouille until the edges are crisp and dark.
  3. Remove sausage, keep the fat in the pan, and add 0.5 cup yellow onion, 0.25 cup celery, and 0.5 cup green bell pepper. Cook until softened and translucent.
  4. Add 4 cloves garlic, 2 tbsp Cajun seasoning, and 0.5 tsp dried thyme. Sauté for 60 seconds until fragrant.
  5. Pour in 1.5 cups heavy cream and 0.5 cup marinara sauce. Simmer until the sauce slightly thickens.
  6. Whisk in 0.5 cup Parmesan cheese and your reserved 0.5 cup pasta water. Stir until the sauce looks glossy.
  7. Fold in 1 lb Large shrimp and 0.5 lb crawfish tails. Cook for 2-3 minutes until shrimp turn pink.
  8. Add the cooked 12 oz linguine and the seared 8 oz andouille back into the pan. Toss vigorously to coat every strand.
  9. Turn off the heat and let it sit for 2 minutes until the sauce grips the pasta.