Best Crawfish And Pasta Recipes

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA

Steps:

• 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.

CRAWFISH AND CREAM OVER PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
• In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
• Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
• Combine all ingredients thoroughly.

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE

Steps:

• Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

CRAWFISH AND PASTA

Steps:

• In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes.
• As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes.

YABBY (CRAWFISH), TOMATO AND CHILI PASTA SAUCE

Steps:

• Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
• Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
• Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
• While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
• When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
• Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.

LIKE OUTBACK SHRIMP AND CRAWFISH PASTA

Steps:

• Cook the pasta until done.
• Drain.
• In a skillet, melt the butter.
• Stir in the Cajun seasoning and cream.
• Bring to boil, and reduce the sauce by half, stirring often.
• Add the green onions, crawfish and shrimp.
• Cook until just heated through.
• To serve, pour sauce over angel hair pasta.
• Garnish with additional chopped green onions.

MARDI GRAS PASTA WITH SHRIMP AND CRAWFISH RECIPE

Steps:

• Cook and drain pasta. Combine seafood in bowl with Cajun seasoning. In large skillet over medium heat, melt butter, add seafood, onions and garlic. Cook about 4-5 minutes or until shrimp is pink. Reduce heat, add half and half, cream, basil, and Parmesan. Cook and stir until heated through and slightly thickened (about 5 minutes). Pour over pasta and serve with warm garlic bread.