One of my best creations yet! This
is a super simple pasta that is perfect for both a romantic candlelit dinner or to feed a group at a dinner party. This is one of my favorites for the leftovers from a crawfish boil, as the crawfish are usually seasoned
pretty well. It is easy to make it spicier by adding some extra cayenne. Can be served in an elegant manner by itself with some warm garlic bread and a glass
(or bottle) of wine.
1 lb crawfish tails, boiled, seasoned and peeled
1 large white onion
1 bunch green onion
4 cloves garlic
1 stick unsalted butter
1 pint of heavy whipping cream
1 Pack of bowtie pasta
Coarse Kosher Salt
Paul Prudhomme’s “Seafood Magic” seasoning
Prep (15 minutes)
Chop green onion
Smash and mince
Begin boiling water
Season crawfish tails to taste with “Seafood Magic”
Cook (30 minutes)
- In a pasta or stockpot, boil
water seasoned with salt. Put in pasta to cook as soon as you begin the rest
of the recipe.
- In large fry pan, melt a stick
of butter, then sauté onions until soft.
- Add green onion and garlic,
stir together for 2-3 minutes.
- Add crawfish tails and seasoning
(salt, pepper, garlic powder and cayenne) to taste. Cook until crawfish tails
are hot (remember that they are already cooked).
- Add Heavy whipping cream. Stir and simmer for 5-10 minutes until all ingredients are mixed.
- When pasta is cooked, drain
the pasta and pour into the fry pan.
- Fold in all ingredients until
all pasta is coated with sauce. Let the completed pasta simmer for 2-3 minutes,
then remove from heat.
- Serve on individual plates,
topped with fresh parmesan cheese and garnished with cayenne and parsley.