Zesty Seafood Pasta

Ingredients

• 2 (16 ounce) packages extra-wide egg noodles
• 1/4 cup extra-virgin olive oil, or as needed
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 5 cloves garlic, diced
• 1/2 cup fresh parsley
• 1 1/2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh basil
• 1 lemon, zested and juiced
• 2 (32 ounce) cartons seafood stock (such as Kitchen Basics), divided
• 1 teaspoon dried thyme
• 1 tablespoon dried cilantro
• 1/2 teaspoon dried dill weed
• Sea salt and ground black pepper to taste
• 1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
• 2 pounds peeled and deveined small shrimp
• 3 tablespoons cornstarch
• 1 cup half-and-half
• 2 tablespoons Creole seasoning (such as Zatarain’s)

Directions

Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.

Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.

Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.

Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.

Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.

Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.

Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.