Shrimp & pasta creole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp,medium,shelled |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Heavy cream |
| ¼ | cup | Clam juice |
| ¼ | cup | Green onions,finely chopped |
| 1 | tablespoon | Brandy |
| 1 | tablespoon | Orange rind,grated |
| ½ | teaspoon | Tarragon,dried |
| ½ | pounds | Crawfish tails,peeled/cooked |
| 8 | ounces | Small pasta shells/spirals |
| ¼ | cup | Louisiana coffee,w/chicory |
Directions
1. In large skillet, cook shrimp in melted butter over medium-high heat 4 minutes, stirring frequently. 2. With slotted spoon, remove shrimp; set aside. 3. Put cream, clam juice, green onions, brandy, orange peel, and tarragon in skillet; stir over high heat until sauce is thickened. 4. Stir in crawfish, shrimp, pasta and brewed coffee; heat through.