- 1/2 lb. shrimp, peeled, deveined and cut into chunks. Reserve shells.
- 1/2 lb. crawfish tail meat, reserve heads
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, sliced
- 2 Tbsp. butter
- 2 C. heavy cream
- 1 Tbsp. cajun seasoning
- pasta noodles (I used fettuccini)
- 1 C. shredded parmesan cheese
In a bowl combine both shellfish and cajun seasoning, set aside.
Melt butter in a large saucepan and sautee onions until translucent. Add carrots, celery, and garlic, cooking about 5 minutes to soften. Add 3 Cups water, shimp shells, and crawfish heads. Bring to a boil and reduce heat to medium-low. Let simmer until reduced by half, about an hour. Drain, reserving the liquid and discarding the solids.
Cook pasta according to package directions.
Return liquid to saucepan and slowly stir in cream. Heat through and add shellfish. Cook until shellfish are done, about 7 minutes. Add cheese and stir to combine.
Toss noodles with sauce and serve.