Zesty Seafood Pasta

Name: Zesty Seafood Pasta
Total time: 75
Yield: 12
Ingredients: 2 (16 ounce) packages extra-wide egg noodles; ¼ cup extra-virgin olive oil, or as needed; 1 onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 5 cloves garlic, diced; ½ cup fresh parsley; 1 ½ tablespoons chopped fresh sage; 2 tablespoons chopped fresh basil; 1 lemon, zested and juiced; 2 (32 ounce) cartons seafood stock (such as Kitchen Basics®), divided; 1 teaspoon dried thyme; 1 tablespoon dried cilantro; ½ teaspoon dried dill weed; sea salt and ground black pepper to taste; 1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained; 2 pounds peeled and deveined small shrimp; 3 tablespoons cornstarch; 1 cup half-and-half; 2 tablespoons Creole seasoning (such as Zatarain's®)

Recipe by Charlotte Wood Stanosek from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

12 servings

•

2 (16 ounce) packages extra-wide egg noodles
•

¼ cup extra-virgin olive oil, or as needed
•

1 onion, diced
•

1 green bell pepper, diced
•

2 stalks celery, diced
•

5 cloves garlic, diced
•

½ cup fresh parsley
•

1 ½ tablespoons chopped fresh sage
•

2 tablespoons chopped fresh basil
•

1 lemon, zested and juiced

•

2 (32 ounce) cartons seafood stock (such as Kitchen Basics®), divided
•

1 teaspoon dried thyme
•

1 tablespoon dried cilantro
•

½ teaspoon dried dill weed
•

sea salt and ground black pepper to taste
•

1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
•

2 pounds peeled and deveined small shrimp
•

3 tablespoons cornstarch
•

1 cup half-and-half
•

2 tablespoons Creole seasoning (such as Zatarain's®)

Instructions

Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.
Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.
Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.