Pasta Primavera

Monday, February 5, 2007


1          cup olive oil
¼         pound crawfish tails
¼         pound fresh, peeled 90 to 110 count shrimp
1          broccoli head, cut into florets
1          purple onion, sliced
2          cups fresh sliced mushrooms
4          teaspoons finely chopped fresh garlic
2          teaspoons salt
1          teaspoon crushed red' pepper
1          tomatoes, diced
2          teaspoons crushed basil  
½         cup grated Parmesan Cheese, divided
5          cups cooked rotini pasta


  • Sauté crawfish and shrimp in olive oil. Cook 1 minute over medium heat.
  • Add broccoli, onion slices and mushrooms together. Stir.
  • Add garlic, salt, crushed red pepper, tomatoes, basil, ½ cup Parmesan cheese and cooked pasta. Stir.
  • Cook until shrimp are done.
  • Top with remaining Parmesan cheese before serving.

Serves 4 people