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
- In a small bowl, combine thyme, lemon zest, salt, and pepper. Sprinkle over fish, and let stand for 10 minutes.
- 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.
- 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.
- 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.