-
-
My review
Richard and Suzanne's Louisiana Crawfish Pasta
9
Richard and Suzanne
"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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 1505Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 27Most helpful
Most positive
Least positive
Newest
8/26/2009
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 r...
2/7/2008
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 somet...
3/23/2009
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...
10/17/2010
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.
6/30/2008
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...
11/14/2010
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 ...
2/21/2011
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 ...
7/28/2010
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. ...
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 as...