Crawfish Pasta
"They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls."
photo by mwolfrey
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3⁄4 cup butter
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped bell pepper
- 1⁄4 cup chopped green onion top
- 2 cloves garlic, minced
- 1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish Seasoning)
- 1⁄3 cup white zinfandel wine
- 1⁄8 teaspoon crab boil
- 1 (26 ounce) can cream of mushroom soup
- 1 (12 ounce) package of frozen crawfish, thawed,do not drain
- bow tie pasta, cooked
- 1 -2 teaspoon rosemary (I use 2)
- 2 bay leaves
directions
- Melt butter and saute onion, bell pepper and green onions until tender.
- Add garlic, crawfish, seafood seasoning, crab boil, and wine.
- Saute for a few minutes.
- Add soup and stir until blended.
- Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
- Toss with bowtie pasta, a little at a time until coated how you like.
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Reviews
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Excellent. Only change that I made was to use Campbell's Cream of Shrimp Soup in place of mushroom soup and added about 1/4 tsp of red pepper flakes. Beautiful presentation. Will definately make for guest. -
I was a little skeptical about trying this dish since I have never seen a crawfish. In this case, finding the ingredient is more difficult than preparing the meal. It was so easy to prepare and surprisingly delicious. It was even better the next day, I just need to add a little milk to dilute the sauce when reheat the pasta. Thanks for sharing your recipe. -
I love this one! Made it for Sunday night dinner. I did do some deviations from the original recipe, though. I added shrimp and scallops to the recipe, substituted the cream of mushroom for cream of shrimp, added crushed red peppers, angel hair instead of bowties, and about 10 ounces of water (it was better a little thinner, but not runny, for the angel hair pasta) I promise, it's still the same recipe ;-)...and YUMMY! All 3 of my boys (ages 8, 13 and 18) absolutely LOVED it! Thanks, Kikimony! -
This recipe is great. Being from south Louisiana, this was the perfect dish for leftover crawfish from a boil. I did add a little more crab boil than the recipe called for, but we prefer things a little spicy. Thanks for a wonderful meal! -
AWESOME!!! I followed the recipe exactly the way it is stated, except I used Tony's instead of the seafood seasoning. You don't mention when to put in the rosemary and bay leaves, so I added them when I added the wine. Great recipe!! THANKS!!!!!!!!
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Tweaks
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Very good! I followed the recipe pretty closely, instead of white wine, I used Dry Sherry, 2 cans of Cream of Shrimp soup, Old Bay Seasoning and 2 12oz pkgs crawfish. Oh, and the recipe doesn't say how much pasta. I used a 12 oz box of bow ties. When I mixed it all together, I thought it was going to be too saucy, but it wasn't, it was fabulous! For those who have trouble finding crawfish, I buy it Walmart in the frozen seafood section. I was going to double the recipe, I'm glad I didn't, it makes quite a bit. HTH. One more thing, my pasta hating husband, liked it, but said it would be better served over rice. I don't know about better, but it would work.
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I have made this recipe many times and last night I substituted shrimp for crawfish and used the Campbell's cream of shrimp soup instead of mushroom. Excellent! -
This is the first crawfish dish my wife liked. Substituted McCormick 1 Step Cajun Seasoning for the Paul Prudhomme's seasoning, and Old By Seasoning for the crab boil. Please note that the stems of the bay leaves cannot be digested and should not be eaten. -
Excellent. Only change that I made was to use Campbell's Cream of Shrimp Soup in place of mushroom soup and added about 1/4 tsp of red pepper flakes. Beautiful presentation. Will definately make for guest.
RECIPE SUBMITTED BY
Kikimony
New Orleans, LA
