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Author Notes: I love making food that starts out with a roux. So here is my take on a seafood pasta that starts with a blond roux! This key to this recipe is to try and time the linguine being ready at the same time as the sauce. —grillfanatic
- 20 peeled raw shrimp
- 1/2 pound crab meat
- 1 medium sized onion (minced)
- 1 garlic clove (minced)
- 1/2 red bell pepper (minced)
- 1/2 cup minced celery
- 1/3 cup vegetable oil
- 4 tablespoons flour
- 3 pinches cajun seasoning
- 1 splash worcestershire sauce
- 2/3 cup freshly grated Parmigiano-Reggiano
- 1 packet linguine
- 10 sprigs chopped parsley
- 1/2 cup chopped green onions
- salt and pepper to taste
- 1 1/2 cups warm chicken stock
- Make the roux by heating the oil on medium heat, then slowly adding the flour (one tablespoon at a time). Stir the mixture with a wooden spoon for 3-4 minutes or until the mixture is about the color of a cup of masala chai. It is important to constantly stir this mixture so that the flour does not burn and is consistent.
- Turn the heat down a little bit and add the onion, bell pepper, celery and garlic. Cook until vegetables are softened or about 5 minutes. Stir frequently.
- Make the package of linguine according to the directions on the box.
- Slowly add the chicken stock to the vegetable and roux mixture. Once it begins to simmer, add the shrimp and worcestershire sauce and cajun seasoning.
- After 3 minutes (or when the shrimp are opaque), remove from heat and add the cheese. Stir to incorporate the cheese.
- Toss the sauce with the linguine and crab meat. Top with parsley and green onions. Serve with garlic bread.
- This recipe was entered in the contest for Your Best Seafood Pasta
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