Zesty Seafood Pasta Recipe

Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water stirring occasionally until cooked through but firm to the bite 5 to 10 minutes. Drain and transfer to a bowl.

Heat olive oil in a large pot over low heat; cook and stir onion bell pepper celery and garlic in the hot oil until onion is lightly browned 15 to 20 minutes.

Mix parsley sage basil and lemon zest in a bowl; stir into onion mixture. Cook until fragrant 2 to 3 minutes.

Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme cilantro dill sea salt and black pepper; cook until flavors have blended about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through 3 to 4 minutes.

Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.

Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook stirring constantly at a simmer until sauce has thickened about 5 minutes.

Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.