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Home / Recipes / Noodles & Pasta

Richard and Suzanne s Louisiana Crawfish Pasta

Noodles & Pasta

Richard and Suzanne s Louisiana Crawfish Pasta

A Cajun-style pasta dish with rich, spicy sauce and tender crawfish tails. Loaded with Louisiana flavor and perfect for seafood lovers.

Ingredients

  1. 1 (16 ounce) package bow tie pasta
  2. 3/4 stick butter
  3. 1 clove garlic, minced salt and pepper to taste 1 yellow onion, chopped
  4. 1 tablespoon crushed red pepper flakes, divided
  5. 1 pound crawfish tails
  6. 2 pints heavy cream
  7. 1/2 tablespoon crushed red pepper flakes
  8. 1 bunch green onions, chopped

Directions

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

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