Richard and Suzanne's Louisiana Crawfish Pasta
Description
Richard and Suzanne's Louisiana crawfish pasta recipe can be made with leftover crawfish plus garlic, butter, onion, red pepper flakes, and green onions.
Ingredients
•
1 (16 ounce) package bow tie pasta
•
3/4 stick butter
•
1 clove garlic, minced
•
salt and pepper to taste
•
1 yellow onion, chopped
•
1 tablespoon crushed red pepper flakes, divided
•
1 pound crawfish tails
•
2 pints heavy cream
•
1 bunch green onions, chopped
Directions
1
Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2
Meanwhile, melt butter in a large, deep skillet over medium heat; add garlic. Cook and stir for 1 to 2 minutes; season with salt and black pepper. Stir in onion and ½ tablespoon pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.
3
Add heavy cream to the skillet; bring to a boil. Reduce heat to low; simmer until thickened. Stir in remaining ½ tablespoon pepper flakes; return sauce to a simmer for 2 to 3 minutes.
4
Serve crawfish and sauce over pasta; garnish with green onions.