Best Shrimpcrawfish Pasta Recipes

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LOUISIANA CRAWFISH YA-YA PASTA



Louisiana Crawfish Ya-Ya Pasta image

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

Provided by Janessa

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 4

Number Of Ingredients 12

¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

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

SHRIMP & CRAWFISH PASTA



Shrimp & Crawfish Pasta image

Make and share this Shrimp & Crawfish Pasta recipe from Food.com.

Provided by Sue Masters

Categories     Crawfish

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces linguine
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup scallion, chopped
2 teaspoons cajun seasoning
1 cup cream
1 (14 ounce) can chicken broth
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 cup parmesan cheese, shredded
12 shrimp, cooked
8 ounces crawfish tail meat, thawed

Steps:

  • Saute garlic in olive oil for 1 minute.
  • Add Scallions & Cajun seasoning - saute for 1 minute.
  • Add Cream and most of the can of chicken broth - Simmer 5 minutes (Note: the amount of chicken broth determines how thin you like your sauce).
  • Add Worcestershire, Tabasco, 1/4 cup cheese, shrimp & crawfish - simmer 5 minutes.
  • Spoon over cooked Linguini.
  • Top with 1/4 cup shredded Parmesan cheese.

LIKE OUTBACK SHRIMP AND CRAWFISH PASTA



Like Outback Shrimp and Crawfish Pasta image

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

1 (16 ounce) package angel hair pasta
1/2 cup butter or 1/2 cup margarine
6 cups heavy whipping cream
1 cup chopped green onion
1 lb peeled cooked shrimp
1 (5 ounce) package crawfish tails
3 tablespoons cajun seasoning

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.

SHRIMP OR CRAWFISH PASTA RECIPE



SHRIMP OR CRAWFISH PASTA Recipe image

Provided by á-266

Number Of Ingredients 12

1 large package vermicelli spaghetti
1 cup chopped onion
1/2 cup chopped green onion
1 cup chopped celery
2 pounds fresh shrimp or 32 ounces of packaged crawfish tails
1 stick margarine or butter
1 can cream of mushroom soup
1 can cream of shrimp soup
1 can cream of celery soup
1 can diced rotel tomatoes with green chilies
2 jars of cheese whiz (jalapeno or salsa)
Cajun seasoning mix

Steps:

  • Saute onions, celery and bell pepper in margarine in large dutch oven or saucepan. Add shrimp and seasonings and cook until pink. Add soups, rotel and green onions. Bring to boil and lower to simmer. Add cheese whiz, stirring constantly. Boil pasta in salted water until tender but firm. Drain and add to shrimp mixture.

ORIGINAL CRAWFISH OR SHRIMP MONICA



Original Crawfish or Shrimp Monica image

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

1 lb pasta (fettuccine, linguine, rotini, penne, or bowties
1 lb crawfish tails and fat (louisiana - don't use chinese)
1 stick butter (don't use margarine)
1 pt half and half*
1 large bunch green onions and tops, sliced
1-2 Tbsp garlic, minced
creole seasoning and salt to taste

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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