Crawfish Pasta
Indulge in the decadent flavors of the South with this creamy Crawfish Pasta recipe, a perfect union of Cajun spices and velvety sauce. Tender crawfish tails are sautéed alongside a trinity of onion, bell peppers, and celery, then bathed in a rich blend of heavy cream, parmesan cheese, and aromatic spices like cayenne, thyme, and paprika. Tossed with linguine (or fettuccine) and brightened with optional fresh parsley and lemon wedges, this dish delivers restaurant-quality elegance in just under an hour. Whether you're entertaining guests or treating yourself to comfort food with a twist, Crawfish Pasta is a dish that combines bold flavors with comforting, creamy goodness for an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound crawfish tails, cooked and peeled
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 2 tablespoons parsley, chopped (optional garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces linguine pasta (or fettuccine)
- 4 pieces lemon wedges (optional)
Instructions
Cook the pasta according to package instructions. Drain, toss with a light drizzle of olive oil to prevent sticking, and set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the onion, red bell pepper, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the remaining butter to the skillet and stir in the cooked crawfish tails. Sauté for 2-3 minutes.
Season the crawfish and vegetables with cayenne pepper, paprika, thyme, oregano, salt, and black pepper. Stir to coat evenly.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the grated parmesan cheese to the sauce and stir until melted and well incorporated.
Toss the cooked pasta with the sauce until evenly coated. Continue to heat for 2-3 minutes to warm through.
Serve immediately, garnished with freshly chopped parsley and optional lemon wedges on the side.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 22.0 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1324 mg | 102% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
