Jimmy Wedell Seafood Pasta
- Prep Time:
- Cook Time:
- Total Time:
It’s seafood season in Louisiana and this pasta, named after famous 1930’s racing pilot and aircraft designer Jimmy Wedell, uses three Gulf Coast favorites–shrimp, crawfish and crabmeat. We’re thrilled that Messina’s Runway Café, located in the art deco Lakefront Airport, is back open for breakfast, brunch and lunch. Check out their menu and make a reservation now.
- 2 T butter
- 3 T flour
- ½ cup seafood stock
- 1 ounce white wine
- 1 cup heavy cream
- ½ tsp Creole Seasoning
- Melt butter in medium sauce pot. Add flour to melted butter.
- Cook roux, stirring constantly until mixture turns blonde in color.
- Add seafood stock and wine to roux. Stir with whisk until roux is well blended. Bring to boil.
- Add heavy cream and seasoning to mixture. Bring back to boil. Allow sauce to simmer until thickened.
- 9 ounces boiled Angel Hair Pasta
- 4 ounces shrimp
- 1 ounce crabmeat
- 1 ounce crawfish
- Fresh parsley
- Green onion
- Parmesan cheese
- Add shrimp to sauce and allow to start cooking.
- Once the shrimp are partially cooked, add pasta to sauce.
- Just before removing from stove, add crawfish and crabmeat. These two items do not need to be cooked, just warmed through.
- Garnish with fresh parsley, green onion, parmesan cheese and toasted French bread, if desired.
Photo Courtesy of Messina’s Runway Cafe