Richard and Suzanne’s Louisiana Crawfish Pasta

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Description

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

Ingredients

  • 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

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente
  2. 8 to 10 minutes; drain.
  3. While pasta cooks
  4. melt butter in a large
  5. deep skillet over medium heat. Cook and stir garlic in butter
  6. 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
  7. stirring continually
  8. 2 to 3 minutes; transfer crawfish to a bowl
  9. leaving as many onions as possible in the skillet.
  10. 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
  11. return crawfish to the sauce
  12. and simmer 2 to 3 minutes.
  13. Serve sauce over drained pasta; garnish with chopped green onion.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 4

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