Blackened Shrimp and Crawfish Pasta with Lemony Redfish  Pasta  78 reads

Blackened Shrimp and Crawfish
3 teaspoons fresh thyme
2 teaspoons lemon zest
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 (4-ounce) skinless redfish fillets
3 tablespoons unsalted butter
7 tablespoons olive oil, divided
2 pounds peeled and deveined large fresh shrimp
2 tablespoons blackened seasoning
2 medium shallots, thinly sliced
1 cup dry white wine
2 cups heavy whipping cream
1/2 cup salted butter
1 cup grated Parmesan cheese
1 pound frozen crawfish tails, thawed, rinsed, and drained
1 (8.8-ounce) package pappardelle, cooked according to package directions

chopped fresh thyme, chopped fresh basil, chopped fresh rosemary, lemon wedges

In a small bowl, combine thyme, lemon zest, salt, and pepper. Sprinkle over fish, and let stand for 10 minutes.

In a large stainless steel skillet, heat unsalted butter and 3 tablespoons oil over medium-high heat. Cook, stirring constantly, until butter is melted and hot. Add fish, and cook until center of fish flakes easily with a fork, 2 to 3 minutes per side. Keep warm.

Sprinkle shrimp with blackened seasoning. In a large stainless steel skillet, heat 2 tablespoons oil over medium heat. Add shrimp, and cook until pink and firm, about 2 minutes per side. Set aside.

Add remaining 2 tablespoons oil to skillet. Add shallot, and cook, stirring constantly, until tender, 1 to 2 minutes. Add wine, and cook until reduced to ¼ cup. Add cream and salted butter, and cook, stirring occasionally, until thickened. Add Parmesan, and stir until smooth. Add crawfish and shrimp; cook until heated through. Serve over cooked pasta with fish. Garnish with thyme, basil, rosemary, and lemon wedges, if desired.

Serves 6

Rating 1.00/5
Rating: 1.0/5 (2 votes)
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