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Recipe: Crawfish Pasta (in cream sauce)
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Crawfish Pasta (in cream sauce)

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

Parmesan cheese



Garlic powder

Coarse Kosher Salt

Black Pepper

Cayenne pepper

Paul Prudhomme’s “Seafood Magic” seasoning



Prep (15 minutes)


Dice Onion

Chop green onion

Smash and mince

Begin boiling water

Season crawfish tails to taste with “Seafood Magic”



Cook (30 minutes)


  1. 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.
  2. In large fry pan, melt a stick of butter, then sauté onions until soft.
  3. Add green onion and garlic, stir together for 2-3 minutes.
  4. 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).
  5. Add Heavy whipping cream.  Stir and simmer for 5-10 minutes until all ingredients are mixed.
  6. When pasta is cooked, drain the pasta and pour into the fry pan.
  7. Fold in all ingredients until all pasta is coated with sauce.  Let the completed pasta simmer for 2-3 minutes, then remove from heat.
  8. Serve on individual plates, topped with fresh parmesan cheese and garnished with cayenne and parsley.


Copyright 2004-2009 Kevin Lacassin

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