Creamy Crawfish Pasta

Creamy Crawfish Pasta

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Rene Palmer


A friend from college gave me this recipe. It's perfect for me because, living in Louisiana, we always have a pound or so of crawfish left over after a crawfish boil. However, any seafood could be substituted for the crawfish if they are hard to find in your area.


★★★★★ 3 votes

45 Min
15 Min


  • 1 stick
  • 1
    onion, chopped
  • 1/2 c
  • 1-1/3 Tbsp
    parsley, chopped
  • 1 lb
    crawfish tails
  • 1/3 qt
    half and half
  • 1/3 lb
    velvetta, cubed
  • 2/3 Tbsp
    jalapeno pepper, chopped
  • 1
    clove garlic, crushed
  • ·
    salt & pepper, to taste
  • 1/3 lb
  • ·
    parmesan cheese, for taste
  • ·
    scallions, for taste
  • ·
    sliced mushrooms

How to Make Creamy Crawfish Pasta


  1. Melt butter in heavy saucepan. Add onions. Cook 10 minutes until clear.
  2. Add flour, blend in well. Cover and cook on low for 15 minutes, stirring occasionally.
  3. Add crawfish and parsley. Cover and cook 20 minutes, stirring occasionally.
  4. Add cream, cheese, jalapeno, garlic and mushrooms. Mix well. Salt & pepper to taste. Cook covered on low heat for 20 minutes stirring occasionally.
  5. Cook noodles to al dente. Drain and add to sauce. Mix thoroughly.
  6. Pour into buttered casserole dish. Sprinkle with parmessan cheese. Bake at 350 for 12 minutes.

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About Creamy Crawfish Pasta

Course/Dish: Fish Pasta
Other Tag: Quick & Easy

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