I first discovered this delicious dish called Bayou Pasta at Walk On’s Sports Bistreaux a few years ago. I grew up eating crawfish fettuccine and I grew up eating fried shrimp, but it never occurred to me how delicious it would be to combine the two dishes together until I had it at Walk On’s Sports Bistreaux in Dallas, TX.
Walk On’s was started in Louisiana in the early 2000’s and is primarily located in the southern states, but is quickly expanding. When my husband and I find a dish at a restaurant that we love, we often attempt to recreate it so we can enjoy it more often at home. This is one such dish.
Bayou Pasta is so rich and succulent with lots of plump Louisiana crawfish tails mixed into a creamy sauce with fettuccine and perfectly seasoned, battered and fried gulf shrimp.
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!
Show Us Some “Flippin” Love
If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.
Bayou Pasta
Course: EntreesCuisine: CajunDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 lb. 1 linguine, cooked according to package directions
- Crawfish Cream Sauce:
1 tbsp 1 olive oil
2 tsp 2 Creole seasoning (recommend Tony Chachere’s Cajun seasoning)
2 tbsp 2 minced shallots
1 tbsp 1 minced garlic
1 lb. 1 Louisiana crawfish tails
2 cups 2 heavy whipping cream
1 tbsp 1 Louisiana hot sauce
1 tbsp 1 Worcestershire sauce
1 tbsp 1 butter
1/4 cup 1/4 chopped green onions
salt, to taste
black pepper, to taste
- Fried Shrimp:
2 dozen 2 large gulf shrimp, peeled, deveined and butterflied
1/2 tsp 1/2 salt; plus 1 1/2 tbsp
1/4 tsp 1/4 black pepper; plus 1 tbsp
2 cups 2 all purpose flour
2 tsp 2 cayenne pepper
1 cup 1 well-shaken buttermilk
2 tsp 2 creole mustard
Peanut oil, for frying
Directions
- Crawfish Cream Sauce:
- Heat olive oil over medium heat. Sauté garlic & shallots. Add crawfish & creole seasoning. Sauté for 2 mins. Add cream, hot sauce, & Worcestershire. Bring to a boil. Reduce to simmer. Simmer until thickened or reduced by half. Add butter, salt, pepper, & green onions.
- Fried Shrimp:
- Place the shrimp in a medium bowl and season with 1/2 tsp salt and 1/4 tsp black pepper.
- In a separate bowl, whisk together the flour with the remaining salt, pepper, and cayenne.
- Heat 3 – 4 inches of oil in a large pot until very hot, about 350°F.
Pour the buttermilk and mustard over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. - Don’t overcrowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or nicely as they should.
- Bayou Pasta:
- Mix crawfish cream sauce with cooked linguine and top with fried shrimp and serve.
Betty F says
I sautéed the shrimp in olive then set them aside while I made sauce. I didn’t use as much spice (about half) because my elderly mom is not a fan but dad and I sprinkled it on after plating. Quite tasty. Also added bacon bits