Photo by grillfanatic
grillfanatic's Notes:
Expand20 peeled raw shrimp Ask a question about this ingredient
1/2 pound crab meat Ask a question about this ingredient
1 medium sized onion (minced) Ask a question about this ingredient
1 garlic clove (minced) Ask a question about this ingredient
1/2 red bell pepper (minced) Ask a question about this ingredient
1/2 cup minced celery Ask a question about this ingredient
1/3 cup vegetable oil Ask a question about this ingredient
4 tablespoons flour Ask a question about this ingredient
3 pinches cajun seasoning Ask a question about this ingredient
1 splash worcestershire sauce Ask a question about this ingredient
2/3 cups freshly grated Parmigiano-Reggiano Ask a question about this ingredient
1 packet linguine Ask a question about this ingredient
10 sprigs chopped parsley Ask a question about this ingredient
1/2 cup chopped green onions Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 1/2 cup warm chicken stock Ask a question about this ingredient
Make the roux by heating the oil on medium heat, then slowly adding the flour (one tablespoon at a time). Stir the mixture with a wooden spoon for 3-4 minutes or until the mixture is about the color of a cup of masala chai. It is important to constantly stir this mixture so that the flour does not burn and is consistent.
Ask a question about this stepTurn the heat down a little bit and add the onion, bell pepper, celery and garlic. Cook until vegetables are softened or about 5 minutes. Stir frequently.
Ask a question about this stepMake the package of linguine according to the directions on the box.
Ask a question about this stepSlowly add the chicken stock to the vegetable and roux mixture. Once it begins to simmer, add the shrimp and worcestershire sauce and cajun seasoning.
Ask a question about this stepAfter 3 minutes (or when the shrimp are opaque), remove from heat and add the cheese. Stir to incorporate the cheese.
Ask a question about this stepToss the sauce with the linguine and crab meat. Top with parsley and green onions. Serve with garlic bread.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
