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Richard and Suzanne's Louisiana Crawfish Pasta
Richard and Suzanne's Louisiana Crawfish Pasta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Satisfying New Orleans pasta dish made with leftover crawfish, sautéed in garlic, butter, onion, and red pepper flakes, garnished with green onions.
Ingredients:
  • 1 (16 ounce) package bow tie pasta
  • 0.75 stick butter
  • 1 clove garlic, minced
  • 1 yellow onion, chopped
  • 1 tablespoon crushed red pepper flakes, divided
  • 1 pound crawfish tails
  • 2 pints heavy cream
  • 1 bunch green onions, chopped
Instructions:
  • Boil a large pot of lightly salted water. Cook pasta until al dente, about 8-10 minutes; then drain.
  • As the pasta is cooking, melt butter in a large, deep skillet over medium heat. Saute garlic in the butter for 1 to 2 minutes, seasoning with salt and pepper. Add onion and 1/2 tablespoon red pepper flakes, cook until onion is translucent. Stir in crawfish tails and cook for 2 to 3 minutes, then transfer crawfish to a bowl, leaving onions in the skillet.
  • Add the heavy cream to the skillet and bring it to a boil. Lower the heat and let it simmer until thickened. Sprinkle in the remaining 1/2 tablespoon of red pepper flakes, then add back the crawfish to the sauce and simmer for 2 to 3 minutes.
  • Present the crawfish in a flavorful sauce on a bed of cooked pasta, and top it off with fresh green onions for a delightful finish.

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