Tom Fitzmorris

Louisiana Seafood Pasta

Preparation info

  • Serves

    eight

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Here’s my take on the very rich Creole-seasoned, chock-full-of-seafood pasta dish that became popular in the early 1980s and remains so today. When crawfish are in season, use them instead of the scallops.

Ingredients

  • 2 Tbsp. butter
  • ½ cup chopped green onion
  • 1 Tbsp

Method

  1. Melt the butter in a large skillet over medium heat. Add the green onion and shallots, and cook until they’re limp. Add the wine and reduce until most of the liquid is gone. Add the cream, saffron, salt, pepper, cayenne, and ginger, and bring to a light boil. (Also add tarragon at this point if using dried.)
  2. Add the scallops and shrimp, and cook for 4 minutes.