Richard and Suzanne's Louisiana Crawfish Pasta Recipe

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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.

—bad kitty

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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.

—Stephen214

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20 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.

—Lance

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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.

—mwillia0901

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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.

—lisa r

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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!!

—Lisa

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Nov 12, 2009

Good base recipe and can be adapted to be a little less bad for you too. I used 1/2 cream and 1/2 2% milk and thickened with corn starch, and used less butter than called for. Added chopped asparagus, more garlic, and creole seasoning. Without the added seasoning, it would've been pretty flat in flavor. It would be really good with some spicy sausage too to give it more substance.

—Juliet M.

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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....

—ANNE102371

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Nutrition

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
414 mg
17%

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

Nutritional Information

Richard and Suzanne's Louisiana Crawfish Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1505
Calories from Fat: 988

% Daily Value *
Total Fat 109.8g 169 %
Saturated Fat 66.6g 333 %
Cholesterol 493mg 164 %
Sodium 414mg 17 %
Potassium 913mg 26 %
Total Carbohydrates 99.8g 32 %
Dietary Fiber 7.2g 29 %
Protein 37.6g 75 %
Sugars 8.1g
Vitamin A 121 %
Vitamin C 32 %
Calcium 36 %
Iron 55 %
** Thiamin 15 %
Niacin 108 %
Vitamin B6 32 %
Magnesium 43 %
Folate 163 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.