Crawfish and Cream over Pasta
- Ready In:
- 30mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
- 1 lb fettuccine pasta
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 tablespoons minced garlic
- 2 teaspoons essence seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1⁄4 cup dry white wine
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1 lb crawfish tail
- 1⁄2 cup chopped green onion
- 1⁄2 cup chopped fresh parsley leaves
- 1 cup grated parmesan cheese
-
Creole Seasoning
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
directions
- Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes.
- Drain, reserving 1/4 cup of the cooking liquid.
- Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large saute pan or skillet, melt the butter over medium-high heat.
- Add the onions and cook, stirring, until soft, about 5 minutes.
- Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute.
- Add the white wine and cook over high heat until nearly all evaporated.
- Add the cream lemon juice and cook, stirring occasionally, until slightly reduced.
- Add the crawfish tails and cook, stirring, to warm through.
- Add the onions and parsley and cook for 1 minute.
- Add the cooked pasta and toss to coat with the sauce.
- Cook until the pasta is warmed through, about 1 minute.
- Remove from the heat and add 1/2 cup of the cheese.
- Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
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RECIPE SUBMITTED BY
Air Force Mama
United States