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Crawfish Pasta Alfredo

This is the simplest good recipe I know for making seafood pasta. It’s quick, good, and rich. You can use crabmeat or cooked shrimp to make this, too. For a rich appetizer variation, let the sauce get thick, use a lot of it with the pasta, then bake it like an au gratin dish in the oven for two or three minutes before serving.

Cypress-CrawfishShrimpGratin

  • 1 pint whipping cream
  • 1 cup grated Romano cheese
  • 2 lbs. cooked crawfish tails
  • 1 Tbs. Creole seasoning
  • 8 sprigs flat-leaf parsley, leaves only, chopped
  • 1 lb. bowtie pasta, cooked and drained
  • 1/2 cup of the water in which the pasta was cooked

1. In a large skillet over medium-low heat, bring the cream to a boil. Reduce by about one-third. Whisk in the Romano cheese until it disappears.

2. Add crawfish and Creole seasoning to cream sauce and cook another two minutes.

3. Turn off the heat and add the pasta. Toss with the sauce until coated. If the sauce is too thick–it should coat the pasta only lightly–add some of the reserved water from cooking the pasta. Serve with chopped parsley.

Serves four.

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