Richard and Suzanne's Louisiana Crawfish Pasta

Richard and Suzanne's Louisiana crawfish pasta recipe can be made with leftover crawfish plus 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 bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.

Step 2

Meanwhile, melt butter in a large, deep skillet over medium heat; add garlic. Cook and stir for 1 to 2 minutes; season with salt and black pepper. Stir in onion and ½ tablespoon 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

Add heavy cream to the skillet; bring to a boil. Reduce heat to low; simmer until thickened. Stir in remaining ½ tablespoon pepper flakes; return sauce to a simmer for 2 to 3 minutes.

Step 4

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