Seafood Spaghetti from The University Club


6 oz (cooked weight) Angel Hair Pasta
3 oz Marinara
3 oz Heavy Cream
6 each, peeled, Jumbo Shrimp
10-14 Crawfish Tails
Creole Seasoning, as needed
1 Tbsp Olive Oil
1/4 cup diced Roma Tomatoes
1 Tbsp Fresh Basil, ribbons
Parmesan, as needed


  • Cook Angel hair pasta (or pasta of choice) until al dente (firm to the bite).  Drain and cool with cool with cold water to stop the cooking process.  Toss with olive oil to prevent sticking.
  • In a saute skillet, heat olive oil and cook crawfish and shrimp.  Add marinara, heavy cream, and Creole seasoning.  Cook on high to reduce the sauce.  Add the tomatoes and basil right at the end to keep a firm consistency of the tomatoes.
  • Toss with pasta, or spoon around pasta, and top with Parmesan cheese.