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creamy crawfish pasta

(3 ratings)
slinky789 avatar
Recipe by
Rene Palmer
@slinky789
Shreveport, LA

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 ratings)
yield 4 -6
prep time 45 Min
cook time 15 Min

Ingredients For creamy crawfish pasta

  • 1 stick
    butter
  • 1
    onion, chopped
  • 1/2 c
    flour
  • 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
    fettucine
  • 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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