Richard and Suzanne's Louisiana Crawfish Pasta

This pasta recipe with leftover crawfish is a comforting New Orleans dish seasoned with garlic, butter, onion, red pepper flakes, and green onions.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 1505 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain.

Step 2

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

Step 3

Pour heavy cream into the same skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream; return crawfish to sauce and simmer for 2 to 3 minutes.

Step 4

Serve crawfish with sauce over cooked pasta; garnish with green onions.