Richard and Suzanne's Louisiana Crawfish Pasta

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

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
Serve crawfish with sauce over cooked pasta; garnish with green onions.
Step 4
Pour heavy cream into onions in the 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.

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

Categories

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