FrankAndLola_Pasta_BIG

 

FRANK & LOLA’S AT MARGARITAVILLE BEACH HOTEL
ERIC TROUP
 

 
8 oz. cooked linguine pasta
2 oz. chorizo sausage
6 shrimp, peeled and deveined (16/20 ct.)
2 oz. crawfish tail meat
2 oz. diced peppers and onions
2 cloves garlic, minced
1 oz. tomato paste
3 oz. Landshark beer
4 Tbsp. blackening seasoning
6 oz. heavy cream
2 oz. shredded parmesan cheese
Salt and pepper to taste
Pinch of crushed red pepper
Green onion for garnish
1 oz. olive oil

Heat oil in a large skillet over medium-high heat. Add chorizo sausage, peppers and onions and sauté for one minute. Add shrimp and crawfish to the skillet and sauté until pink in color. Make sure to stir often (about one minute.) Add tomato paste, blackening seasoning and crushed red peppers and stir until well incorporated and just barely starts to stick to the pan. Deglaze the pan by adding beer to the skillet, stirring constantly. Scrape bottom of pan to get everything loose and not going to burn. Reduce beer until almost gone. Add cream and reduce until thick and bubbly. Add shredded cheese, salt and pepper. Once cheese is incorporated, add pasta and cook for 2 minutes. Toss in pasta bowl, serve with favorite bread and garnish with green onions and blackening seasoning around the rim of the bowl.