BREADA – Cultivating Local Markets


Louisiana Seafood Pasta

Posted under Main Entrees


  • 2 pounds Pasta, cooked, drained, rinsed and cooled
  • 8 oz butter
  • 1 small onion, minced
  • 2 each red bell peppers, small cubes
  • 2 each orange, yellow or green bell peppers, small cubes
  • 4 cloves of garlic, minced
  • 12 oz cherry tomatoes, cut in ½
  • 4 each zucchini, cut into ribbons with a vegetable peeler
  • 12 oz cooked shrimp or any combination
  • 4 oz cooked crayfish
  • 16 oz cooked crab meat
  • Parmesan cheese and green onions as garnish


Sauté the peppers and onions in butter until tender in a large dutch oven.

Add the garlic and sauté for 1 minute until fragrant

Add the heavy cream and pasta and cook until the pasta is heated.

Add the cooked seafood and zucchini ribbons to heat.

While peppers are cooking, heat the tomatoes in a separate sauté pan until just blistered 2- to 3 minutes. These will be added last.

Adjust the seasoning with salt, pepper Cajun seasoning, and parmesan cheese