Crayfish or Shrimp Pasta Recipe - Allrecipes.com
Crayfish or Shrimp Pasta Recipe
  • READY IN 45 mins

Crayfish or Shrimp Pasta

Recipe by  

"This dish can be made with either crawfish or shrimp. It's a great crowd pleaser. Serve with a salad and crispy French bread."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. In a large pot of boiling salted water, cook angel hair pasta until al dente. Drain.
  2. In a large saute pan, heat butter over medium heat until melted. Stir in the Cajun seasoning and heavy cream. Cook until sauce is reduced by half.
  3. Stir in the green onions and crayfish or shrimp. Heat thoroughly. Serve over hot angel hair pasta.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 40 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2003

This is very good dish, especially for such a simple recipe. I used half and half and wisked in 1 tablespoon flour for thickness. In the future, I may try adding some fresh garlic. Also, if your cajun/creole seasoning doesn't have salt added, be sure to add some salt!

 
Most Helpful Critical Review
Mar 04, 2003

This recipe tasted pretty good, but was way too rich. Next time I will not use half the whipping cream it called for. Fat free half and half also will work and is not as fatting.

 

71 Ratings

Apr 09, 2003

This recipe is great. You may want to use linguene instead of angel hair pasta. Also make sure you use a cooking pot when reducing the cream, it likes to boil over. If you dont have enough crawfish scalops mixed in workds great.

 
Feb 26, 2008

Great recipe, although I would make two suggestions. 1) Use linguine instead of angel hair. 2) Most cajun seasonings are incredibly salty. Keep that in mind and half the amount of seasoning if salty foods bother you. And I'll also say that it took a very long time for my sauce to thicken. Allow over an hour when planning this meal! Great recipe! Thanks!

 
Aug 14, 2005

I halved the recipe and added sliced mushrooms, chopped tomatoes, crawfish and crab meat. I also followed the suggestions of other readers and added 1.5 cups cream and 1.5 cups half and half. It was pretty thick after reducing it but then adding the veggies and meat made it even thicker and I didn't have to add any starch. I used 1.5 tablespoons of Tony Chachere's Creole seasoning and found it to be a bit too salty. Next time I will try just 1 tablespoon and or try another Cajun seasoning. Overall, it was very good and also looked nice!

 
Sep 04, 2006

Used shrimp and added onion,red and yellow pepper strips,fresh mushrooms and alittle garlic.Served it with a tossed salad and fresh bread.Our dinner guests swore it came from a seafood restaurant.Will use this recipe again and again.Thank You!

 
Feb 10, 2005

excellant! impressed the entire family and neighbors!!!

 
Mar 18, 2005

I made this for a potluck and it was well liked by all. I used penne instead of angel hair to make it easier to serve. I used shrimp and crab and used 3 cups cream, 3 cups half and half. It takes a long, long, long, time to reduce and turned out really wet. Next time I'll probably just use 1.5 cups cream and 1.5 cups half and half.

 

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Nutrition

  • Calories
  • 666 kcal
  • 33%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 353 mg
  • 118%
  • Fat
  • 63.1 g
  • 97%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 712 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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