Original Crawfish or Shrimp Monica

1
Donna Graffagnino

By
@StillWild

Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't available then substitute the crawfish with small shrimp 60-70 count.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 1 lb
    pasta (fettuccine, linguine, rotini, penne, or bowties
  • 1 lb
    crawfish tails and fat (louisiana - don't use chinese)
  • 1 stick
    butter (don't use margarine)
  • 1 pt
    half and half*
  • 1 large
    bunch green onions and tops, sliced
  • 1-2 Tbsp
    garlic, minced
  • ·
    creole seasoning and salt to taste

How to Make Original Crawfish or Shrimp Monica

Step-by-Step

  1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
  2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
  3. *If using raw shrimp, add them with the onions and garlic at the beginning.
  4. Add the crawfish and half-and-half, sauté until bubbly.
  5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
  6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
  7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
  8. Serve immediately, with lots of French bread and a nice white wine.

    Buon Appetito!
  9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
  10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
  11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

Printable Recipe Card

About Original Crawfish or Shrimp Monica




Show 20 Comments & Reviews

25 Best Pork Chop Recipes

25 Best Pork Chop Recipes


Need an easy, flavorful, and family-friendly recipe? Look no further! These tried and true tender pork chop recipes are going to be regulars in your weekly meal rotation. Pair with your favorite mashed potatoes recipe and vegetables for an easy dinner recipe that the whole family will want seconds of!

What To Make With a Brick of Cream Cheese

What To Make With a Brick of Cream Cheese


Cream cheese can be used for so much more than just adding a schmear to a toasted bagel. You can’t make a New York-style cheesecake without it. Cream cheese makes macaroni and cheese even creamier. When sweetened, it’s the best frosting. But those aren’t the only ways to cook or bake with cream cheese. Breakfast, […]

17 Creamy (and lots of Cheesy) Grits Recipes

17 Creamy (and lots of Cheesy) Grits Recipes


No matter if you’re first learning how to make grits or you know your Grandma’s recipe by heart, you’re going to find a great grits recipe to try. Casseroles, muffins, fried grits, cheese-tastic, and the classic creamy grits are all listed below – get ready to drool! Perfect for breakfast, lunch, or dinner, grits are […]