Richard and Suzanne's Louisiana Crawfish Pasta

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.

• 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
• ½ tablespoon crushed red pepper flakes
• 1 (16 ounce) package bow tie pasta
• 2 pints heavy cream
• ¾ stick butter
• 1 tablespoon crushed red pepper flakes, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.