Reviewed: 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.

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Juliet M.

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Reviewed: Aug. 26, 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.

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bad kitty

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Reviewed: Aug. 9, 2009

I made this for my buddies......Very good. The sauce didn't thicken like I thought it would but other than that it was a hit. I followed the recipe to a "T".

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74BugGuy

Cooking Level: Expert

Home Town: West New York, New Jersey, USA

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Reviewed: Mar. 23, 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.

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Lance

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Reviewed: Mar. 20, 2009

Delicious! I didn’t have heavy cream so I used half and half with a little cornstarch. I added a little (very little) cayenne pepper for color and a little more heat. This is a keeper. Thanks for posting!

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Erica M.

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Reviewed: Feb. 15, 2009

Easy to make and very good. I used the 'basic' recipe, and made only a few changes to suit our taste and to use what I had on hand. I added the crawfish near the end of cooking, after the sauce was nearly done...I also added sliced mushrooms at the same time. Rather than red pepper flakes, I used a generous amount of Tony Chachere's. I used 3 cloves of garlic rather than 1, and also sauteed 3/4 of a yellow bell pepper to add a bit more color and flavor. Very tasty, and very rich.

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gotwag

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

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Reviewed: 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....

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ANNE102371

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: Hayden, Alabama, USA

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Reviewed: May 26, 2008

Sauce wasn't thick enough for my liking. I doubled the red pepper and it still came off a little bland. THe onion/garlic/crawfish flavor is a great match! Great application for leftover crawfish..as uncommon as that is!

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DnCBus

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: May 6, 2008

My husband loved it. I thought it was okay. We added parm/romano cheese for texture and flavor. The sauce was too thin for my liking, but the flavor was good.

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Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 7, 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.

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