For a milder flavor, reduce or omit the red pepper flakes altogether. You can also use a pinch of cayenne pepper for a similar effect. If you don't have crawfish tails, shrimp or other seafood can be substituted. For an even richer flavor, consider adding a splash of dry sherry or white wine to the sauce while it simmers. Serve with a side of crusty bread to soak up the delicious sauce.
Richard and Suzanne's Louisiana Crawfish Pasta
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS105
Indulge in the vibrant flavors of New Orleans with this creamy, decadent Crawfish Pasta. Featuring tender crawfish tails bathed in a rich, spiced cream sauce, this dish is a celebration of Louisiana's culinary heritage. Adjust the red pepper flakes to your liking for a personalized level of heat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate100 g
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Cholesterol493 mg
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Fiber7 g
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Protein38 g
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Saturated Fat67 g
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Sodium317 mg
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Sugar8 g
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Fat110 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions, about 8 to 10 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water. (8-10 minutes)
02
StepWhile the pasta is cooking, melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant, being careful not to burn it. Season with salt and pepper. (1-2 minutes)
03
StepStir in the chopped onion and 1/2 tablespoon of crushed red pepper flakes. Cook until the onion is softened and translucent, about 5 to 7 minutes. (5-7 minutes)
04
StepAdd the crawfish tails to the skillet and cook, stirring frequently, until they are heated through, about 2 to 3 minutes. Transfer the crawfish to a bowl, leaving as much of the onion mixture in the skillet as possible. (2-3 minutes)
05
StepPour the heavy cream into the skillet with the onion mixture. Bring to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly, about 8 to 10 minutes. (8-10 minutes)
06
StepStir in the remaining 1/2 tablespoon of crushed red pepper flakes. Return the crawfish to the sauce and simmer for another 2 to 3 minutes to heat through. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. (2-3 minutes)
07
StepServe the creamy crawfish sauce over the cooked pasta. Garnish with freshly sliced green onions. Serve immediately.
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Please Rate
Marge Smith
Apr 24, 2025The sauce is so creamy and flavorful. I will definitely be making this again.
Karina Oconnell
Oct 23, 2024I substituted shrimp for the crawfish, and it was still delicious. A great recipe!
Brain Vonrueden
Oct 22, 2024This recipe is amazing! My family loved it and asked for it again the next week.
Dario Koepp
Sep 12, 2024Easy to follow instructions and a fantastic result. Thank you for sharing!
Melody Flatleypouros
Jul 29, 2024I added a little bit of Cajun seasoning for extra kick. So good!
Sadie Welch
Jul 27, 2024I made this for a Mardi Gras party, and it was a huge hit! The perfect amount of spice.