- 1 package angel hair pasta
- 1 1/2 pounds shrimp (I buy fresh shrimp & peel this for this)
- 1 pound crawfish tails
- 1 ½ sticks butter
- 4 teaspoons Tony’s cajun seasoning, divided
- 1 bunch green onions
- 6 cups heavy whipping cream
Directions
Cook pasta. Drain.
In a large skillet melt ½ stick butter and add crawfish tails. Season with 1 teaspoon of Tony’s. Cook 5 minutes before adding raw shrimp. Let shrimp cook only 3 minutes then remove skillet from heat.
In very large skillet (I use my wok) melt remaining 1 stick butter and 3 teaspoons Tony’s. Add heavy cream. Bring to a high simmer and stir to reduce the sauce by half. This takes about 10 minutes. Add green onions, crawfish, and shrimp.
Pour over pasta and serve.
I am very confused as to how this did not make it into The Copper Whisk Cookbook. I went to make this last weekend and flipped through it twice before realizing I left it out! This recipe is swoon-worthy. Put on your sweatpants and cozy up with a huge bowl for a night when you want creamy pasta. We have made this for years. This is great to cook for a crowd too as it is so easy and doubles with no problem. Enjoy!
