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Creamy Crawfish Pasta
Creamy crawfish pasta with a rich Cajun-spiced sauce, ready in 30 minutes and perfect for crawfish season or easy entertaining.
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Servings: 6
Calories: 611kcal
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Ingredients
- 8 ounces bow tie pasta
- ½ cup salted butter
- ⅓ cup all-purpose flour
- 1 bunch green onions thinly sliced
- 1 small onion fine dice
- 4 garlic cloves minced
- 1 green bell pepper fine dice
- 2 celery ribs fine dice
- 1 teaspoon Better than Bouillon Chicken Base
- 1 pint heavy whipping cream
- 2 pounds frozen crawfish tails thawed and drained
- 10 ounces Rotel diced tomatoes with green chilies drained
- 1 tablespoon Slap Ya Mama Cajun seasoning
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon black pepper to taste
- ⅛ teaspoon kosher salt to taste
- 1 tablespoon Louisiana Hot sauce to taste
- Shredded Parmesan cheese for serving
- Additional chopped fresh parsley for garnish
Instructions
Prepare the Pasta
- Cook bow tie pasta according to package directions8 ounces bow tie pasta
- Drain and keep warm
Make the Roux
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat½ cup salted butter
- Add flour and cook, stirring constantly, until smooth and lightly blended, about 2 minutes⅓ cup all-purpose flour
Cook the Vegetables
- Add green onions, onion, garlic, bell pepper, and celery to the roux1 bunch green onions, 1 small onion, 4 garlic cloves, 1 green bell pepper, 2 celery ribs
- Sauté until vegetables are tender, about 5 minutes
Build the Sauce
- Stir in the chicken base.1 teaspoon Better than Bouillon Chicken Base
- Stir in heavy cream, crawfish tails, diced tomatoes with green chilies, Cajun seasoning, parsley, pepper, and salt1 pint heavy whipping cream, 2 pounds frozen crawfish tails, 10 ounces Rotel diced tomatoes with green chilies, 1 tablespoon Slap Ya Mama Cajun seasoning, 1 tablespoon fresh parsley, ¼ teaspoon black pepper, ⅛ teaspoon kosher salt
- Simmer, stirring occasionally, until the sauce thickens, about 10 minutes
- Add hot sauce if desired1 tablespoon Louisiana Hot sauce
Serve
- Spoon sauce over warm pasta
- Top with shredded Parmesan cheese
- Garnish with additional chopped parsley if desired
Notes
Substitutions
• Shrimp may be substituted for crawfish tails using an equal amount, peeled and deveined
• Half-and-half may be used in place of heavy cream, though the sauce will be thinner
• Creole seasoning may be used instead of Cajun seasoning Serving Suggestions & Pairings
• Serve with a simple green salad or steamed vegetables
• Pair with Homemade Garlic Bread or crusty French bread Storage
• Store leftovers in an airtight container in the refrigerator for up to 3 days Freezing
• This dish is best enjoyed fresh
• If freezing is necessary, freeze without pasta for up to 2 months and reheat gently, adding cream as needed to restore texture
• Shrimp may be substituted for crawfish tails using an equal amount, peeled and deveined
• Half-and-half may be used in place of heavy cream, though the sauce will be thinner
• Creole seasoning may be used instead of Cajun seasoning Serving Suggestions & Pairings
• Serve with a simple green salad or steamed vegetables
• Pair with Homemade Garlic Bread or crusty French bread Storage
• Store leftovers in an airtight container in the refrigerator for up to 3 days Freezing
• This dish is best enjoyed fresh
• If freezing is necessary, freeze without pasta for up to 2 months and reheat gently, adding cream as needed to restore texture
Nutrition
Serving: 1 serving (without parmesan) | Calories: 611kcal | Carbohydrates: 41g | Protein: 12g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 377mg | Potassium: 410mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2447IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 2mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.