WFD? Seafood Creole Tagliatelle

Let the good times roll! Here is a pasta recipe worth blogging about and one that I am so excited to bring to you! I have to admit, most of my pasta dishes are usually inspired by a cleaning-out-the-fridge frenzy: Penne with….over-ripe tomatoes, wilted basil, molding provolone, and questionable slab bacon. It tastes great when it all comes together, but it’s nothing new.
However, I am happy to report that this recipe for Seafood Creole Pasta is much more than your average blah-blah pasta dish; it’s decadent enough to serve guests at a dinner party. I tend to steer away from serving pasta when I entertain because it is so, well,
week-night supper, but I think this is going on the menu really soon!I have to credit the talented Montreal chef Phillipe de Vienne for this recipe as it is yet another fantastic recipe from his titillating cookbook. Seriously, if you haven’t bought it yet, go get it (available in French only).

Seafood Creole Pasta
1 lb shrimp, with their shells
1 lb Tagliatelle or Fettuccine
1 teaspoon lemon juice
1 cup butter, cold and cubed
6 cloves of garlic, chopped
1 bundle of green onions, sliced finely
1 cup lobster or crab or oysters or scallops
For the Shrimp Stock: Shrimp shells
1 onion, chopped
2 cloves garlic, chopped
1 stalk of celery, chopped
1 cup white wine Ground Spices: 2 teaspoons Cajun Spice Blend(see below)
½ teaspoon white pepper
½ teaspoon dried oregano
½ teaspoon dried garlic Cajun Spice Blend: 3 Tablespoons paprika
1 teaspoon Cayenne
2 teaspoons black pepper
2 teaspoons white pepper
3 tablespoons dried onion flakes
½ tablespoon dried thyme Place all the ingredients for the shrimp stock in a pot with 2 cups of water. Bring to a boil and let simmer for 30 minutes uncovered. Strain and reserve the fragrant stock. (I did this the day before.)

Combine in a spice grinder the Cajun blend, white pepper, dried oregano and dried garlic. Pulse until fine.

Bring a large pot of water to a boil, add some salt and cook pasta.

At the same time, place a large pot on medium-low heat. Add 1 1/2 cups of the shrimp stock, ground spices and lemon juice.
Bring it to a boil and add butter, shrimp, garlic and green onion.
Stir constantly until the butter is all melted and the sauce becomes creamy. Add the remaining seafood ( I used lobster) and cook gently another 1-2 minutes.

Check to see if the pasta is cooked and when it is ready, strain it well and add to the sauce.
Mix well, gently cook another minute and serve immediately.


About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Wow, a party goin’ on in your mouth with that one! I cannot wait to try it! It looks fabulous Aimee! Nice presentation!

  2. Aimee, I share your excitement…I imagine this pasta tastes like a bisque.

    I’m also really diggin’ your spice mill, how cool is that?

    The chef of this recipe is unkown here and I don’t think he’d be selling out if he also printed in English.

  3. Oh, 1 more thing…bookmarked!

  4. That sounds incredible, I love seafood! I also love the photo with the spices, it’s so inspiring!

  5. Oh wow, this looks and sounds delicious!!!

  6. Unfortunately, my husband is allergic to shellfish, but me? No. I see this as a dish for my sisters and I when the husbands are off to play!

  7. Looks absolutely delicious! I have no desire to cook dinner tonight could I just come on over! 🙂

  8. That lobster is calling to me! Wish it were readily available around here. What a lovely pasta dish!!

  9. Wow, that is beautiful. I would definitely put that in the company dinner file!

  10. Aimee, amazing, really amazing. I want some now really. How are you and the new baby? Hope life is good.


  11. Oh, wow. Crazy crazy goodness you’ve got going on here.
    Rocco would be proud. 😉

  12. Oh my gosh…this pasta is gorgeous looking! It looks like it is straight out of a magazine! Well done!

  13. This has a yum factor of 10+!

  14. All I have been craving my whole pregnancy is fish and seafood – especially shrimp and lobster!
    This recipe is perfect!
    I am reading this while away from home working with an NGO in Kenya – I will have to send my husband out with a list and specific instructions for the night I return home – this is my fantasy dinner!

  15. i love seafood pastas, but they all taste the same.. i think this cajan blend will really rock!

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