Copy Chief Dawn Cannon credits her Aunt Vivian Barilleaux for this rich pasta dish. "I streamlined her recipe a bit and reduced the amount of butter to 1/2 cup. However, I did keep the whipping cream," Dawn says with a smile. To speed up prep time, she does all the chopping in a food processor.

Vivian Barilleaux, Harahan, Louisiana
Recipe by Southern Living December 2003

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook linguine according to package directions; drain. Keep warm.

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  • Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

  • *2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.

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