Shrimp & Crawfish "Matt Mauck Choux" from Phil's Oyster Bar

10 medium shrimp
4 oz. crawfish
4 oz. (COMBINED TOTAL of the following): diced onion, celery, red & green bell pepper, green onion, salt, black pepper and red pepper to taste
2 oz. shrimp stock
3 oz. heavy cream
6 oz. bow tie pasta (cooked)
  • Sautee veggies in enough olive oil to coat bottom of saute pan. 
  • Once they are translucent, add shrimp, crawfish and seasoning. 
  • Once shrimp are cooked, add shrimp stock and heavy cream to pan, and reduce until it coats the back of a spoon. 
  • Toss in the bow tie pasta, re-season if necessary, and pour into your dish.
*Substitute half and half, and wheat pasta for a low fat substitute.