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Richard and Suzanne's Louisiana Crawfish Pasta Recipe

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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook20 m
Ready In40 m

1Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
3Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

Ingredients