Name: Richard and Suzanne's Louisiana Crawfish Pasta recipe
Ingredients: 1 (16 ounce) package bow tie pasta;¾ 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;½ tablespoon crushed red pepper flakes;1 bunch green onions, chopped

All Recipes Seafood Shellfish Crawfish

Ingredients

1 (16 ounce) package bow tie pasta ¾ 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 ½ tablespoon crushed red pepper flakes 1 bunch green onions, chopped

Nutrition Info

1504.7 calories carbohydrate: 99.8 g cholesterol: 493.3 mg fat: 109.8 g fiber: 7.2 g protein: 37.6 g saturatedFat: 66.6 g servingSize: - sodium: 317.2 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes, drain.
While 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.
Pour 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.

Recipe Yield

4 servings

Recipe Note

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.

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