Ludwig'S Linguine

16 ingredients
6 steps

Ingredients

  • 20 peeled raw shrimp
  • 1/2 pound crab meat
  • 1 medium sized onion (minced)
  • 1 garlic clove (minced)
  • 1/2 red bell pepper (minced)
  • 1/2 cup minced celery
  • 1/3 cup vegetable oil
  • 4 tablespoons flour
  • 3 pinches cajun seasoning
  • 1 splash worcestershire sauce
  • 2/3 cup freshly grated Parmigiano-Reggiano
  • 1 packet linguine
  • 10 sprigs chopped parsley
  • 1/2 cup chopped green onions
  • salt and pepper to taste
  • 1 1/2 cups warm chicken stock

Directions

  1. 1
    Make the roux by heating the oil on medium heat, then slowly adding the flour (one tablespoon at a time). Stir the mixture with a wooden spoon for 3-4 minutes or until the mixture is about the color of a cup of masala chai. It is important to constantly stir this mixture so that the flour does not burn and is consistent.
  2. 2
    Turn the heat down a little bit and add the onion, bell pepper, celery and garlic. Cook until vegetables are softened or about 5 minutes. Stir frequently.
  3. 3
    Make the package of linguine according to the directions on the box.
  4. 4
    Slowly add the chicken stock to the vegetable and roux mixture. Once it begins to simmer, add the shrimp and worcestershire sauce and cajun seasoning.
  5. 5
    After 3 minutes (or when the shrimp are opaque), remove from heat and add the cheese. Stir to incorporate the cheese.
  6. 6
    Toss the sauce with the linguine and crab meat. Top with parsley and green onions. Serve with garlic bread.

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