creamy crawfish pasta
(3 RATINGS)
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.
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prep time
45 Min
cook time
15 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 stick butter
- 1 - onion, chopped
- 1/2 cup flour
- 1-1/3 tablespoon parsley, chopped
- 1 pound crawfish tails
- 1/3 quart half and half
- 1/3 pound velvetta, cubed
- 2/3 tablespoon jalapeno pepper, chopped
- 1 - clove garlic, crushed
- - salt & pepper, to taste
- 1/3 pound fettucine
- - parmesan cheese, for taste
- - scallions, for taste
- - sliced mushrooms
How To Make creamy crawfish pasta
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Step 1Melt butter in heavy saucepan. Add onions. Cook 10 minutes until clear.
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Step 2Add flour, blend in well. Cover and cook on low for 15 minutes, stirring occasionally.
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Step 3Add crawfish and parsley. Cover and cook 20 minutes, stirring occasionally.
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Step 4Add cream, cheese, jalapeno, garlic and mushrooms. Mix well. Salt & pepper to taste. Cook covered on low heat for 20 minutes stirring occasionally.
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Step 5Cook noodles to al dente. Drain and add to sauce. Mix thoroughly.
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Step 6Pour into buttered casserole dish. Sprinkle with parmessan cheese. Bake at 350 for 12 minutes.
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