Richard and Suzanne's Louisiana Crawfish Pasta recipe
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- 1 (16 ounce) package bow tie pasta ¾ stick butter 1 clove garlic, minced salt and pepper to taste 1 yellow onion, chopped 1 tablespoon crushed red pepper flakes, divided 1 pound crawfish tails 2 pints heavy cream ½ tablespoon crushed red pepper flakes 1 bunch green onions, chopped
Nutrition Info
- 1504.7 caloriescarbohydrate: 99.8 gcholesterol: 493.3 mgfat: 109.8 gfiber: 7.2 gprotein: 37.6 gsaturatedFat: 66.6 gservingSize: -sodium: 317.2 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Richard and Suzanne's Louisiana Crawfish Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes, drain.
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.
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.