Best Crawfish With Angel Hair 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.
Nutrition Facts : Calories 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, Sodium 317.2 mg, Sugar 8.1 g
LOUISIANA CRAWFISH YA-YA PASTA
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
- Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g
CRAWFISH WITH ANGEL HAIR PASTA
One of my personal favorite Cajun recipes. Any pasta will do but it's best with Angel Hair.
Provided by Janis McRae
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- 1. Saute celery, onions, bell pepper and Tony's in butter. Add diced tomatoes and juice. Cook on medium heat about 10 minutes. Add crawfish, cover and cook another 15 to 20 minutes.
- 2. While sauce is cooking, boil pasta about 4 minutes. Drain. Add olive oil and 1/2 package of herb and garlic dressing to pasta. Stir in well and sprinkle Parmesan cheese on top. Pour sauce over pasta and serve.
LIKE OUTBACK SHRIMP AND CRAWFISH PASTA
Shrimp and crawfish tails in a creamy sauce. I'm not normally a huge seafood fan but this is pretty good.
Provided by Wendy Brunell
Categories Crawfish
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
ORIGINAL CRAWFISH OR SHRIMP MONICA
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't...
Provided by Donna Graffagnino
Categories Seafood
Time 40m
Number Of Ingredients 7
Steps:
- 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
- 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
- 4. Add the crawfish and half-and-half, sauté until bubbly.
- 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
- 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
- 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
- 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
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