Richard and Suzanne's Louisiana Crawfish Pasta Recipe -
Richard and Suzanne's Louisiana Crawfish Pasta Recipe
  • READY IN 40 mins

Richard and Suzanne's Louisiana Crawfish Pasta

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Aug 27, 2009

Delicious! Added 1/2 cup parm, mush, two spicy link sausages, used a little more than 1 pint half and half, and 1 pint heavy cream, plus some Creole seasoning and it was heavenly. Great base recipe. We're definitely going to make it again.

Feb 07, 2008

This receipe is the best Crawfish Pasta recipe I have ever tried. The best I had ever tried was Semolina's Restaurant in New Orleans. This blew that away. Do you guy own a restaurant or something? If not, you should!! I would even put up the capital. Wonderful dish for Valentine's Day romantic dinner too. Your other recipes are awesome too.


24 Ratings

Mar 24, 2009

I like my food spicy so I used the red pepper flakes as instructed but also used Tony Chachere's seasoning instead of salt. I then added some red bell pepper. Finally, I needed to add a little corn starch to get the consistency I desired with the sauce. The dish turned out really tasty. I will definitely use this recipe again next time I have left over crawfish tails.

Oct 19, 2010

Great dish. I added 1 1/2 cap fulls of shrimp & crab boil as well as some shrimp which made it really pop. I have passed this reciepe on to friends its so good.

Jun 30, 2008

with this recipe i add the following: Tony's Creole Seasoning.. bunch of Asparagus.. bunch of Spinach.. saute with the onion AND green onion AND garlic... then add SHRIMP and Crawfish.. then add about 1/2 cup - 1 cup Parmesan cheese.. Heat to a boil.. Then 1 - 2 pints heavy whipping cream.... stir until boiling...then add to pasta.... I also used Fettucini in place of bow tie.... its a great recipe.... even better the next day....

Nov 17, 2010

Great recipe. I had leftover crawfish from a boil that added great flavor. Even with seasoned crawfish I found I had go add some more spices and would also recommend adding about a tsp of dried thyme to this to give it a authentic Louisiana taste. Overall great recipe.

Feb 22, 2011

I followed the recipie very closely, but used chilli paste instead of red pepper flakes. (I didn't have red pepper flakes on hand...) The flavor wasn't what I expected. It tasted too onion-y It seemed to be missing something. Next time I'll do what others suggested and add some Tony's (creole seasoning) to the sauce. My Aunt also suggested adding a little bit of liquid Crab Boil instead of the red pepper flakes. We'll see!

Jul 29, 2010

Didn't have bowtie pasta, so I used Angel Hair Pasta. This makes a lot of sauce, I mixed it with the angel hair pasta at the end, like I would spaghetti and it was still a lot of extra sauce. I also added about 3/4 container of shredded parmesan and some mushrooms, the sauce would have been way too thin for my liking,without the parmesan. But the recipe had a good taste, my crawfish were left over from a crawfish boil, so they added some more seasoning and I added Tony's Chachere, but seasoning is a personal choice, being from Cajun Country, we like our spice!! Thanks for the recipe!!


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  • Calories
  • 1505 kcal
  • 75%
  • Carbohydrates
  • 99.8 g
  • 32%
  • Cholesterol
  • 493 mg
  • 164%
  • Fat
  • 109.8 g
  • 169%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 37.6 g
  • 75%
  • Sodium
  • 317 mg
  • 13%

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

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About the Cook

Richard and Suzanne
6 Followers 2 Saved Recipes
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