If you know me, you know I have a deep love for seafood! I was introduced to this seafood alfredo dish by Boudreaux, one of those friends that became family back during my Baylor University days! I have to say, he's one of the first people that cooked for me and it felt like I was eating in my grandmothers kitchen.
Since I first had this dish, I've put my own spin on it, and actually upgraded to making my alfredo sauce from scratch! I'm so proud! In my old age, I've also decided that fresh veggies are required now; so I threw in some fresh spinach and cherry tomatoes too. I hope you enjoy this recipe as much as my family did!
Cajun Shrimp and Crawfish Alfredo
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese
- 1/2 cup cream cheese
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp black pepper
- 4 tbsp butter
- 1 tbsp garlic butter
- 1 lbs xl shrimp (or more, depends on how you like it!)
- 1 lbs Crawfish
- 1 tbsp garlic powder
- 1 tsp pepper
- 1 tbsp Italian seasoning
- 1 tsp olive oil
- Pasta of choice
- Cherry tomatoes
- Fresh spinach (chopped)
- Prepare pasta as stated on package, drain, and set aside.
- In a skillet, sauté shrimp and Crawfish in olive oil and sprinkle with Italian seasoning, garlic powder and cracked black pepper. Remember that seafood doesn't need much salt, if any, due to sodium already present!
- Place your fresh spinach in the skillet with your seafood once it's cooked to let it wilt a bit, about two minutes.
- Prepare your Alfredo sauce by adding the two cups of cream to a saucepan on medium heat, add butter, cream cheese and allow it to melt. Next add your salt, pepper, Italian seasoning, and lastly your Parmesan cheese being careful not to let it stick to the bottom, allow sauce to thicken.
- Combine pasta, seafood, and sauce in an oven safe dish and top with Italian blend cheese. Bake at 350 for 15 minutes to allow the cheese to melt and flavors to marry.
- Garnish with cherry tomatoes
- Simon Says, EAT!