Crawfish and Mushroom Linguine

Culture, Featured

While we at The Best Stop are known for our hearty and flavorful dishes featuring Cajun specialty meats like boudin, smoked sausage, and stuffed chicken, we also love to get creative with meatless options, especially during the Lenten season. For those Fridays when meat is off the menu, we’ve got a delightful recipe that’s sure to become a new favorite: Crawfish and Mushroom Linguine.

Whether you’re observing Lent or simply seeking a delicious meatless meal, this recipe is a celebration of simplicity and flavor.

WHAT YOU’LL NEED

½ tsp. kosher salt, plus more to taste
¼ cup olive oil, plus more for drizzling
1½ lb. mixed fresh mushrooms (shiitake, oyster, and/or cremini), trimmed and sliced
2 Tbsp. unsalted butter
3 cloves garlic, finely minced
1 tsp. fresh rosemary leaves, chopped
¼ tsp. crushed red pepper flakes
1 cup low-sodium vegetable broth
12 oz. linguine
1 lb. peeled crawfish tails
¼ cup fresh flat-leaf parsley, chopped
½ cup freshly grated parmesan cheese, plus more for serving

DIRECTIONS

  1. Start by bringing a large pot of salted water to a boil for the linguine.
  2. In a large skillet, heat ¼ cup olive oil medium-high heat. Begin with half of your mushrooms, cooking until they start to wilt. Then, add in the rest and cook until all the liquid has evaporated and the mushrooms have caramelized – this should take around 8 to 10 minutes.
  3. Drop the heat to medium, and melt in 2 tablespoons of unsalted butter. Stir in the minced garlic, chopped rosemary, a ½ teaspoon of kosher salt, and the crushed red pepper flakes and crawfish tails. Let these cook until they’re fragrant, which will be about 30 seconds.
  4. Pour in a cup of low-sodium vegetable broth, letting it reduce by half, which will take about 3 minutes. Then, turn the heat down to the lowest setting and cover to keep the sauce warm.
  5. Meanwhile, your pot of water should be boiling. Add linguine and cook until al dente, which means 1 to 2 minutes less than what the package suggests.
  6. Using tongs, transfer the pasta to the sauce, adding a bit of the pasta water if needed to keep things moist. Drizzle with additional olive oil, and toss everything with ¼ cup of chopped parsley. 
  7. Take the skillet off the heat, sprinkle with ½ cup of freshly grated parmesan cheese, and give it one last toss before serving. 

This recipe serves 2, making it perfect for an intimate Lenten meal. If you’re serving more, just double up on the ingredients.

We hope you find as much joy in the Crawfish and Mushroom Linguine recipe as we do. Share your cooking moments with us on social media, or drop us a line the next time you swing by The Best Stop Supermarket. We’re always here to celebrate the taste of our region, this Lenten season and beyond.

Looking for more inspiration or want to get your hands on special deals, including exclusive discounts? Join our mailing list by popping your email address here or at the bottom of our home page. Here’s to a season of good eating and good company!

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