Louisiana Crawfish Ya-Ya Pasta recipe

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Ingredients

¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

Nutrition Info

741.2 calories
carbohydrate: 51.4 g
cholesterol: 298.3 mg
fat: 45.2 g
fiber: 3.3 g
protein: 33 g
saturatedFat: 26.8 g
servingSize: -
sodium: 1104.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly-salted water to a rolling boil, stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

  2. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning, simmer 5 minutes longer.

  3. Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese, stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions, sprinkle with the remaining Cheddar cheese.

Recipe Yield

4 servings

Recipe Note

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

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