Richard and Suzanne's Louisiana Crawfish Pasta Recipe
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Richard and Suzanne's Louisiana Crawfish Pasta

"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."

Rating: This weblink has been rated 10 times with an average star rating of 4.6 Read Reviews (10)

Rate/Review | 236 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (16 ounce) package bow tie pasta
  • 3/4 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
  • 1/2 tablespoon crushed red pepper flakes
  • 1 bunch green onions, chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1505 | Total Fat: 109.8g | Cholesterol: 493mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by Erica M. 
Delicious! I didn’t have heavy cream so I used half and half with a little cornstarch. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by gotwag 
Easy to make and very good. I used the 'basic' recipe, and made only a few changes to suit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by bad kitty 
Delicious! Added 1/2 cup parm, mush, two spicy link sausages, used a little more than 1 pint... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by 74BugGuy 
I made this for my buddies......Very good. The sauce didn't thicken like I thought it would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by Lance 
I like my food spicy so I used the red pepper flakes as instructed but also used Tony... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by Stephen214 
This receipe is the best Crawfish Pasta recipe I have ever tried. The best I had ever tried... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by Juliet M. 
Good base recipe and can be adapted to be a little less bad for you too. I used 1/2 cream and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2008 by ANNE102371 
with this recipe i add the following: Tony's Creole Seasoning.. bunch of Asparagus.. bunch of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2008 by DnCBus 
Sauce wasn't thick enough for my liking. I doubled the red pepper and it still came off a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by Shecan2cook 
My husband loved it. I thought it was okay. We added parm/romano cheese for texture and... MORE

 
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