Crawfish Pasta
A creamy and spicy dish featuring crawfish tails, rich sauce, and pasta, perfect for a crowd-pleasing meal.
Ingredients
- 1 stick unsalted butter (8 tablespoons)
- 2 pieces yellow onions (finely chopped)
- 1 piece green bell pepper (finely chopped)
- 1 stalk celery (finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons Creole seasoning
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ cup dry white wine
- 2 cups heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 2 pounds peeled and cooked Louisiana crawfish tails
- ½ cup mayonnaise (Blue Plate®️ recommended)
- 2 pounds wide egg noodles (or ditalini or pappardelle pasta, cooked according to package directions)
- ½ cup sliced scallion tops (for garnish)
- 1 cup grated Parmesan cheese (for garnish)
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add the onions, bell pepper, and celery, cooking for about 15 minutes until softened.
- Stir in the garlic, Creole seasoning, cayenne pepper, and kosher salt. Cook for another 1-2 minutes to release the spices' aromas.
- Pour in the white wine and cook until almost evaporated.
- Add the heavy cream and Worcestershire sauce, simmering for about 5 minutes until slightly thickened.
- Gently fold in the crawfish tails and reduce heat to medium-low, warming through for a few minutes.
- Remove from heat and stir in the mayonnaise for added creaminess.
- Add the cooked pasta, tossing until coated in the sauce.
- Top with scallion tops and Parmesan cheese before serving.
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Notes
Store leftovers in an airtight container in the refrigerator and consume within 2 days.