RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
- Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g
ORIGINAL CRAWFISH OR SHRIMP MONICA
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...
Provided by Donna Graffagnino
Categories Seafood
Time 40m
Number Of Ingredients 7
Steps:
- 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).
CRAWFISH WITH ANGEL HAIR PASTA
One of my personal favorite Cajun recipes. Any pasta will do but it's best with Angel Hair.
Provided by Janis McRae
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- 1. Saute celery, onions, bell pepper and Tony's in butter. Add diced tomatoes and juice. Cook on medium heat about 10 minutes. Add crawfish, cover and cook another 15 to 20 minutes.
- 2. While sauce is cooking, boil pasta about 4 minutes. Drain. Add olive oil and 1/2 package of herb and garlic dressing to pasta. Stir in well and sprinkle Parmesan cheese on top. Pour sauce over pasta and serve.
ANGEL HAIR PASTA WITH CLAMS
Steps:
- For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
- For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
- For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
- Add the cooked pasta to the sauce, along with more broth if needed, and toss.
- Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.
CRAWFISH AND CREAM OVER PASTA
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
- Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
- Combine all ingredients thoroughly.
PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE
Steps:
- Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.
SEAFOOD ANGEL HAIR
I sent this recipe to my niece when she was in college, and told her to make it for someone special. We all know the quickest way to a man's heart is through his stomach, and since she's now married, I rest my case! Tracy K. Morgan, Summerville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm., In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta; serve with seafood mixture.
Nutrition Facts : Calories 355 calories, Fat 6g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 559mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.
LIKE OUTBACK SHRIMP AND CRAWFISH PASTA
Shrimp and crawfish tails in a creamy sauce. I'm not normally a huge seafood fan but this is pretty good.
Provided by Wendy Brunell
Categories Crawfish
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta until done.
- Drain.
- In a skillet, melt the butter.
- Stir in the Cajun seasoning and cream.
- Bring to boil, and reduce the sauce by half, stirring often.
- Add the green onions, crawfish and shrimp.
- Cook until just heated through.
- To serve, pour sauce over angel hair pasta.
- Garnish with additional chopped green onions.
More about "crawfish with angel hair pasta recipes"
CRAWFISH AND EGGPLANT W/ANGEL HAIR PASTA
From realcajunrecipes.com
5/5 (1)Total Time 2 minsCategory Main Dishes
- Sauté vegetables in melted butter and olive oil. Add the cream of mushroom soup and cook about 10 minutes, then add crawfish.
- Cook another 10 minutes and add white wine. Let that cook down for a few minutes (to reduce the liquid and mix the flavors).
- Then add 1/2 cup of cheese, seasonings and sprinkle about 1/2 teaspoon of the lemon pepper seasoning and sliced up sundried tomatoes. Let it simmer about 10 more minutes and turn off.
- Layer a 9x11 baking dish with cooked angel hair pasta, about 1“ thick. Top the pasta with 1/2 of the crawfish mixture. You may want to take fork and lightly toss the pasta so that the sauce coats all the pasta.
CREAMY CRAWFISH PASTA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
ANGEL HAIR PASTA WITH CRAWFISH RECIPE | CDKITCHEN.COM
From cdkitchen.com
CREAMY CRAWFISH PASTA | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CRAWFISH AND ANGEL HAIR PASTA BEIGNETS WITH GARLIC …
From greatchefs.com
CRAWFISH SCAMPI RECIPE (GARLIC BUTTER CRAWFISH TAILS)
From urbancowgirllife.com
25 BEST ANGEL HAIR PASTA RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
I LOVE MAKING GORDON RAMSAY'S DELICIOUS AND EASY PASTA RECIPES.
From news.yahoo.com
10 BEST CRAWFISH PASTA RECIPES | YUMMLY
From yummly.com
PASTA WITH CRAWFISH AND TASSO - LOUISIANA CRAWFISH
From crawfish.org
CREAMY SHRIMP AND PASTA - DEEP SOUTH DISH
From deepsouthdish.com
EASY SHRIMP WITH ANGEL HAIR PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE IDEAL TYPE OF SAUCE TO DRESS ANGEL HAIR PASTA
From tastingtable.com
TONY CHACHERE'S CREAMY CRAWFISH ANGEL HAIR PASTA RECIPE
From brproud.com
DELICIOUS ANGEL HAIR PASTA - FOOD FAITH FITNESS
From foodfaithfitness.com
PASTA WITH CRAB - DEEP SOUTH DISH
From deepsouthdish.com
You'll also love