Shellfish Pappardelle

Shellfish pappardelle is a rich Cajun-Creole style pasta dish combining cream and Creole seasonings with sweet seafood such as crawfish.


This is a rich Cajun-Creole style pasta dish that I love, combining cream and Creole seasonings with sweet seafood such as crawfish and shrimp. You can find pre-cooked crawfish tail meat in many supermarkets. If you use raw shrimp, be sure to cook the shrimp through before adding the pasta to the pan. 


  • 1 lb. dried pasta such as pappardelle or fettuccine
  • 6 Tbsp unsalted butter
  • 3 tsp. Creole seasoning such as Chef Paul Prudhomme’s Seafood Magic
  • 3 green onions, minced
  • 2 Tbsp fresh chives, minced
  • 2 cups half and half or cream
  • 1 lb. crawfish tail meat or peeled & deveined shrimp chopped into bite-size piece, or a combination of both


  1. Cook the pasta according to package directions. Drain in a colander and set aside.
  2. Melt the butter in a large skillet over medium heat. When the butter has melted, add the Seafood Magic and the chopped scallions and saute for a couple of minutes, stirring occasionally.
  3. Pour in the heavy cream, bring to a low boil and stir well.
  4. Simmer the sauce for 3-4 minutes, stirring or shaking the pan, until it thickens a bit.
  5. Add the crawfish and/or the shrimp, stir and bring back to a boil. If using raw shellfish, make sure the shrimp or crawfish is cooked through, but not tough. 
  6. Add the cooked pasta to the pan and toss to coat well with cream sauce, until the pasta is heated through – a couple of minutes or so.
  7. Serve immediately on warm plates, garnished with chives.

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