Crawfish Pasta

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This creamy Crawfish Pasta is rich, comforting and packed with Louisiana flavor. Crawfish tails, garlic, Cajun seasoning, Parmesan and cream cook together in one pot for an easy seafood pasta dinner that tastes totally restaurant-worthy!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: Crawfish Pasta

Servings:

Calories: 548kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tsp unsalted butter
1 tbsp olive oil
3 large shallots finely diced
6 green onions sliced
½ tbsp tomato paste
1 tsp Dijon mustard
3 cloves garlic minced
1 tbsp Cajun Seasoning adjust if it's spicy!
¾ tsp salt
⅓ tsp white pepper optional
4 cups (1 liter) vegetable stock or fish stock
14 oz (400g) uncooked pasta I used bucatini
1 lb (450g) cooked crawfish tails (=crayfish tails)
⅓ cup (80ml) heavy cream (=double cream)
3-4 tbsp freshly grated Parmesan plus extra to serve
1 tsp lemon juice or to taste
2 tbsp chives to garnish
1 tbsp parsley chopped, to garnish
2 tsp lemon zest optional, to serve
salt and black pepper as needed

Instructions

Heat butter and olive oil in a large pan and sauté the shallots and green onions over low heat, stirring, for about 5 minutes or until softened.
2 tsp unsalted butter, 1 tbsp olive oil, 3 large shallots, 6 green onions
Stir in the tomato paste, mustard, Cajun seasoning, salt and pepper and cook for a minute or so. Add the garlic and cook briefly until fragrant.
½ tbsp tomato paste, 1 tsp Dijon mustard, 3 cloves garlic, 1 tbsp Cajun Seasoning, ¾ tsp salt, ⅓ tsp white pepper
Add the stock and bring to a boil. Lower the heat, stir in the pasta and cook for slightly longer than pack instructions, stirring once in a while to make sure the noodles are separate and don’t stick to the bottom of the pan.
4 cups (1 liter) vegetable stock, 14 oz (400g) uncooked pasta
Lower the heat and add the crawfish tails once the pasta in cooked but still al dente. Stir in the cream and grated Parmesan and simmer gently just for a minute or so to warm through.
1 lb (450g) cooked crawfish tails, ⅓ cup (80ml) heavy cream, 3-4 tbsp freshly grated Parmesan
Go ahead and taste the sauce – add a squeeze of lemon or a pinch of extra Cajun seasoning if needed.
1 tsp lemon juice
Garnish with chopped chives, parsley and lemon zest. Season with plenty of freshly cracked black pepper, serve and prepare to be showered with compliments!
2 tbsp chives, 1 tbsp parsley, 2 tsp lemon zest, salt and black pepper

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream, milk, or stock to loosen the sauce. Freezing is not recommended since cream sauces can become grainy when defrosted and reheated.

Nutrition