Richard and Suzanne's Louisiana Crawfish Pasta recipe

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Ingredients

1 (16 ounce) package bow tie pasta
¾ stick butter
1 clove garlic, minced
salt and pepper to taste
1 yellow onion, chopped
1 tablespoon crushed red pepper flakes, divided
1 pound crawfish tails
2 pints heavy cream
½ tablespoon crushed red pepper flakes
1 bunch green onions, chopped

Nutrition Info

1504.7 calories
carbohydrate: 99.8 g
cholesterol: 493.3 mg
fat: 109.8 g
fiber: 7.2 g
protein: 37.6 g
saturatedFat: 66.6 g
servingSize: -
sodium: 317.2 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes, drain.

  2. While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes, season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes, cook until the yellow onion becomes translucent. Add the crawfish tails, cook 2 to 3 minutes, stirring continually, transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.

  3. Pour the heavy cream into the skillet and bring to a boil, reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta, garnish with chopped green onion.

Recipe Yield

4 servings

Recipe Note

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

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