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
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Ingredients
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20
peeled raw shrimp
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1/2 pound
crab meat
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1
medium sized onion (minced)
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1
garlic clove (minced)
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1/2
red bell pepper (minced)
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1/2 cup
minced celery
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1/3 cup
vegetable oil
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4 tablespoons
flour
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3 pinches
cajun seasoning
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1 splash
worcestershire sauce
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2/3 cup
freshly grated Parmigiano-Reggiano
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1 packet
linguine
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10 sprigs
chopped parsley
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1/2 cup
chopped green onions
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salt and pepper to taste
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1 1/2 cups
warm chicken stock
Directions
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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.
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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.
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Make the package of linguine according to the directions on the box.
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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.
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After 3 minutes (or when the shrimp are opaque), remove from heat and add the cheese. Stir to incorporate the cheese.
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Toss the sauce with the linguine and crab meat. Top with parsley and green onions. Serve with garlic bread.
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