Blackened Shrimp and Crawfish Pasta with Lemony Redfish

Blackened Shrimp and Crawfish Pasta with Lemony Redfish
Makes 6 Servings
  • 3 teaspoons fresh thyme
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 6 (4-ounce) skinless redfish fillets
  • 3 tablespoons unsalted butter
  • 7 tablespoons olive oil, divided
  • 2 pounds peeled and deveined large fresh shrimp
  • 2 tablespoons blackened seasoning
  • 2 medium shallots, thinly sliced
  • 1 cup dry white wine
  • 2 cups heavy whipping cream
  • ½ cup salted butter
  • 1 cup grated Parmesan cheese
  • 1 pound frozen crawfish tails, thawed, rinsed, and drained
  • 1 (8.8-ounce) package pappardelle, cooked according to package directions
  • Garnish: chopped fresh thyme, chopped fresh basil, chopped fresh rosemary, lemon wedges
  1. In a small bowl, combine thyme, lemon zest, salt, and pepper. Sprinkle over fish, and let stand for 10 minutes.
  2. In a large stainless steel skillet, heat unsalted butter and 3 tablespoons oil over medium-high heat. Cook, stirring constantly, until butter is melted and hot. Add fish, and cook until center of fish flakes easily with a fork, 2 to 3 minutes per side. Keep warm.
  3. Sprinkle shrimp with blackened seasoning. In a large stainless steel skillet, heat 2 tablespoons oil over medium heat. Add shrimp, and cook until pink and firm, about 2 minutes per side. Set aside.
  4. Add remaining 2 tablespoons oil to skillet. Add shallot, and cook, stirring constantly, until tender, 1 to 2 minutes. Add wine, and cook until reduced to ¼ cup. Add cream and salted butter, and cook, stirring occasionally, until thickened. Add Parmesan, and stir until smooth. Add crawfish and shrimp; cook until heated through. Serve over cooked pasta with fish. Garnish with thyme, basil, rosemary, and lemon wedges, if desired.