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Rating: 4.57 stars
35 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

1505 calories; protein 37.6g; carbohydrates 99.8g; fat 109.8g; cholesterol 493.3mg; sodium 317.2mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2009
Delicious! Added 1/2 cup parm mush two spicy link sausages used a little more than 1 pint half and half and 1 pint heavy cream plus some Creole seasoning and it was heavenly. Great base recipe. We're definitely going to make it again. Read More
(27)
35 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/27/2009
Delicious! Added 1/2 cup parm mush two spicy link sausages used a little more than 1 pint half and half and 1 pint heavy cream plus some Creole seasoning and it was heavenly. Great base recipe. We're definitely going to make it again. Read More
(27)
Rating: 5 stars
02/07/2008
This receipe is the best Crawfish Pasta recipe I have ever tried. The best I had ever tried was Semolina's Restaurant in New Orleans. This blew that away. Do you guy own a restaurant or something? If not you should!! I would even put up the capital. Wonderful dish for Valentine's Day romantic dinner too. Your other recipes are awesome too. Read More
(21)
Rating: 5 stars
03/24/2009
I like my food spicy so I used the red pepper flakes as instructed but also used Tony Chachere's seasoning instead of salt. I then added some red bell pepper. Finally I needed to add a little corn starch to get the consistency I desired with the sauce. The dish turned out really tasty. I will definitely use this recipe again next time I have left over crawfish tails. Read More
(18)
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Rating: 5 stars
10/19/2010
Great dish. I added 1 1/2 cap fulls of shrimp & crab boil as well as some shrimp which made it really pop. I have passed this reciepe on to friends its so good. Read More
(11)
Rating: 5 stars
06/30/2008
with this recipe i add the following: Tony's Creole Seasoning.. bunch of Asparagus.. bunch of Spinach.. saute with the onion AND green onion AND garlic... then add SHRIMP and Crawfish.. then add about 1/2 cup - 1 cup Parmesan cheese.. Heat to a boil.. Then 1 - 2 pints heavy whipping cream.... stir until boiling...then add to pasta.... I also used Fettucini in place of bow tie.... its a great recipe.... even better the next day.... Read More
(10)
Rating: 5 stars
11/17/2010
Great recipe. I had leftover crawfish from a boil that added great flavor. Even with seasoned crawfish I found I had go add some more spices and would also recommend adding about a tsp of dried thyme to this to give it a authentic Louisiana taste. Overall great recipe. Read More
(8)
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Rating: 4 stars
02/22/2011
I followed the recipie very closely but used chilli paste instead of red pepper flakes. (I didn't have red pepper flakes on hand...) The flavor wasn't what I expected. It tasted too onion-y It seemed to be missing something. Next time I'll do what others suggested and add some Tony's (creole seasoning) to the sauce. My Aunt also suggested adding a little bit of liquid Crab Boil instead of the red pepper flakes. We'll see! Read More
(7)
Rating: 4 stars
07/29/2010
Didn't have bowtie pasta so I used Angel Hair Pasta. This makes a lot of sauce I mixed it with the angel hair pasta at the end like I would spaghetti and it was still a lot of extra sauce. I also added about 3/4 container of shredded parmesan and some mushrooms the sauce would have been way too thin for my liking without the parmesan. But the recipe had a good taste my crawfish were left over from a crawfish boil so they added some more seasoning and I added Tony's Chachere but seasoning is a personal choice being from Cajun Country we like our spice!! Thanks for the recipe!! Read More
(7)
Rating: 4 stars
11/12/2009
Good base recipe and can be adapted to be a little less bad for you too. I used 1/2 cream and 1/2 2% milk and thickened with corn starch and used less butter than called for. Added chopped asparagus more garlic and creole seasoning. Without the added seasoning it would've been pretty flat in flavor. It would be really good with some spicy sausage too to give it more substance. Read More
(7)