Search thousands of recipes reviewed by home cooks like you.

Richard and Suzanne's Louisiana Crawfish Pasta

Richard and Suzanne's Louisiana Crawfish Pasta

  • Prep

  • Cook

  • Ready In

Richard and Suzanne

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1505 kcal
  • 75%
  • Fat:
  • 109.8 g
  • 169%
  • Carbs:
  • 99.8g
  • 32%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 493 mg
  • 164%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
  3. Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

bad kitty
24
8/27/2009

Delicious! Added 1/2 cup parm, mush, two spicy link sausages, used a little more than 1 pint half and half, and 1 pint heavy cream, plus some Creole seasoning and it was heavenly. Great base recipe. We're definitely going to make it again.

Lance
15
3/24/2009

I like my food spicy so I used the red pepper flakes as instructed but also used Tony Chachere's seasoning instead of salt. I then added some red bell pepper. Finally, I needed to add a little corn starch to get the consistency I desired with the sauce. The dish turned out really tasty. I will definitely use this recipe again next time I have left over crawfish tails.

Stephen214
15
2/7/2008

This receipe is the best Crawfish Pasta recipe I have ever tried. The best I had ever tried was Semolina's Restaurant in New Orleans. This blew that away. Do you guy own a restaurant or something? If not, you should!! I would even put up the capital. Wonderful dish for Valentine's Day romantic dinner too. Your other recipes are awesome too.