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Pasta with Louisiana Crawfish or Shrimp

Description

Recipe from Crescent City Moons, Dishes and Spoons by the Junior League of New Orleans, LA

Course:
Entrée
Servings:
6
Level:
Beginner
Occasion:
Year Round / Brunch
  • Prep Time:
    10 mins
  • Cook Time:
    15 mins
  • Ready In:
    10 mins

Ingredients

  • 1 stick butter
  • 1 small onion, chopped
  • 4 green onions, chopped
  • 2 ribs celery, chopped
  • 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups half-and-half
  • 1 tablespoons minced fresh parsley plus additional for garnish
  • Salt and freshly ground black pepper to taste
  • 1-2 tablespoons crab boil seasoning
  • 16 ounces pasta of choices cooked al dente, drained
  • 1/2 cup grated Parmesan cheese

Preparation Directions

  1. Melt butter in a 15" cast iron skillet set over medium-high heat.
  2. Add onion, green onion and celery and cook until soft, about 7 minutes.
  3. Stir in crawfish and garlic and simmer for 5 minutes.
  4. Whisk in flour and cook for 2 minutes.
  5. Add half-and-half, parsley, salt and pepper and crab boil. Mix well. Simmer just until heated through, stirring occasionally.
  6. Pour crawfish mixture over pasta in a serving bowl. Sprinkle with Parmesan cheese and garnish with parsley.

Suggested Cookware