Crawfish Spaghetti
Dive into the rich, Southern flavors of this hearty Crawfish Spaghetti, a soul-warming dish that marries the best of Creole cuisine with Italian comfort food. Tender crawfish tails are bathed in a creamy tomato-based sauce infused with the iconic "holy trinity" of onion, bell pepper, and celery, then seasoned with smoky paprika, Creole spices, and a hint of cayenne for a customizable kick. Tossed with perfectly al dente spaghetti and finished with optional Parmesan and fresh parsley, this quick and satisfying recipe is perfect for weeknight dinners or special occasions. Ready in just 45 minutes, this crawfish pasta dish offers bold flavors, creamy textures, and a seafood twist that’s sure to impress!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 15 ounces crushed tomatoes
- 1 cup heavy cream
- 1 pound crawfish tails, cooked and peeled
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
- 0.25 cup grated Parmesan cheese (optional, for topping)
- as needed water, for boiling pasta
- as needed salt, for pasta water
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet or Dutch oven, melt the butter and olive oil over medium heat.
Add diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes until softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, heavy cream, Creole seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Mix well and bring the sauce to a gentle simmer.
Lower the heat and let the sauce cook for 10-12 minutes, stirring occasionally to prevent sticking.
Stir in the cooked crawfish tails and cook for another 3-5 minutes until they are heated through.
Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Remove from heat and garnish with fresh parsley and grated Parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 928 mg | 20% | |
*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.
