Name: Richard and Suzanne's Louisiana Crawfish Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Bow tie pasta - 1 (16 ounce) package; Butter - ¾ stick; Garlic, minced - 1 clove; Salt and pepper to taste - 1 clove; Yellow onion, chopped - 1; Crushed red pepper flakes, divided - 1 tablespoon; Crawfish tails - 1 pound; Heavy cream - 2 pints; Crushed red pepper flakes - ½ tablespoon; Green onions, chopped - 1 bunch

Ingredients for - Richard and Suzanne's Louisiana Crawfish Pasta

1. Bow tie pasta 1 (16 ounce) package

2. Butter ¾ stick

3. Garlic, minced 1 clove

4. Salt and pepper to taste 1 clove

5. Yellow onion, chopped 1

6. Crushed red pepper flakes, divided 1 tablespoon

7. Crawfish tails 1 pound

8. Heavy cream 2 pints

9. Crushed red pepper flakes ½ tablespoon

10. Green onions, chopped 1 bunch

How to cook deliciously - Richard and Suzanne's Louisiana Crawfish Pasta

1 . Stage

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

2 . Stage

While pasta cooks, melt butter in a large, deep skillet over medium heat. Cook and stir garlic in butter for 1 to 2 minutes; season with salt and pepper. Stir in onion and 1/2 tablespoon red pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continually, 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.

3 . Stage

Pour heavy cream into the skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream, return crawfish to the sauce, and simmer 2 to 3 minutes.

4 . Stage

Serve sauce over drained pasta; garnish with chopped green onion.