Richard and Suzanne's Louisiana Crawfish Pasta
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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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.