Try this Seafood Louie Pasta recipe, or contribute your own.
- 2 tsp smoked paprika
- 1/4 cup chopped green onion
- 4-5 tbsp butter
- 2 tsp seasoning salt
- 16 oz bag of rotini pasta
- 1 lb jumbo shrimps (peeled and deveined)
- 1 lb crab meat or imitation crab meat (chopped)
- 15 oz jar alfredo sauce
- 1/4 cup diced white or yellow onion
- 2 tsp old bay seafood seasoning
- 1 1/2 cup shredded parmesan cheese
- *parsley flakes
- *lemon wedges
- Carbohydrate 7.78908 g
- Cholesterol 86.4 mg
- Fat 33.3759 g
- Fiber 2.41080006408691 g
- Protein 46.48392 g
- Saturated Fat 20.93604 g
- Serving Size 1 1 recipe (1946g)
- Sodium 6688.548 mg
- Sugar 5.37827993591309 g
- Trans Fat 0.752279999999995 g
- Calories 516 calories
Step-by-step
- Line a cookie sheet with foil, then butter it.
- Place the shrimp on the cookie sheet.
- Melt down 1 tbsp of butter, then brush the butter on the shrimp.
- Sprinkle the Old Bay seasoning on the shrimp.
- Place the shrimp in a preheated oven, on 350 F, uncovered for 7 minutes.
- Cook the rotini pasta in lightly salted water until al dente.
- In a sauce pan, add 1 tbsp of butter, and melt down over medium heat. Add in all of the yellow or white onions, and 1/8 cup of the green onions.
- Cook the onions until they start to sweat, then add sprinkle 1 tsp of seasoning salt.
- Pour the alfredo sauce into the pan, and stir. Remove from the heat.
- Drain the pasta, then place it into a 9x13 bake dish.
- Add the shrimp, crab, and remaining green onions along with the pasta.
- Sprinkle in the remaining seasoning salt, smoked paprika, and parsley flakes.
- Pour the alfredo sauce over the pasta, and sprinkle in 1 cup of parmesan cheese.
- Fold in the ingredients, and bake in the oven on 350 F for about 5 to 7 minutes.
- Dish the pasta out into a pasta bowl, sprinkle a little of the parmesan cheese on top of the pasta.
- Place a few lemon wedges in the side of the pasta, and serve!
Sensory Profile and Baking Technique
Rich butter, briny crab, and sweet jumbo shrimp emerge from a seven-minute stint at 350 degrees F with opaque, tender textures. Roasting the shrimp separately prevents overcooking while rendering flavorful juices that meld into the surrounding sauce. Folding the ingredients gently preserves the delicate structure of the crab meat.Scaling and Proportions
Halving this yield requires reducing the rotini to eight ounces and dropping the alfredo quantity proportionally to prevent a dry bake. Doubling the batch necessitates two separate 9x13 baking dishes rather than overcrowding one vessel. Overcrowding traps steam, turning the pasta mushy instead of allowing the final five-minute warm-through to fuse the flavors.Equipment and Workarounds
Standard baking sheets substitute easily for foil-lined cookie sheets when heavily greased to prevent sticking. Standard saucepans handle the onion and alfredo base efficiently over medium heat. Fresh lemon wedges cut through the heavy saturated fat content of the parmesan and butter.
