Recipe by Richard and Suzanne
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
bow tie pasta
salt and pepper to taste
yellow onion, chopped
crushed red pepper flakes, divided
crushed red pepper flakes
green onions, chopped
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.
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.
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.
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.
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....
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.
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!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An authentic Louisiana recipe for spicy Cajun stew.
Learn how to make an amazingly simple orzo and chicken pasta dish.
See the simple secrets to making quick, creamy crawfish chowder.