CRAWFISH PASTA

Crawfish Pasta image

They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls.

Provided by Kikimony

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup butter
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped green onion top
2 cloves garlic, minced
1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish Seasoning)
1/3 cup white zinfandel wine
1/8 teaspoon crab boil
1 (26 ounce) can cream of mushroom soup
1 (12 ounce) package of frozen crawfish, thawed,do not drain
bow tie pasta, cooked
1 -2 teaspoon rosemary (I use 2)
2 bay leaves

Steps:

Melt butter and saute onion, bell pepper and green onions until tender.
Add garlic, crawfish, seafood seasoning, crab boil, and wine.
Saute for a few minutes.
Add soup and stir until blended.
Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
Toss with bowtie pasta, a little at a time until coated how you like.

Nutrition Facts : Calories 566.5, Fat 46.6, SaturatedFat 24.6, Cholesterol 208, Sodium 1520.6, Carbohydrate 16.6, Fiber 0.8, Sugar 4.2, Protein 18.8

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