Pasta With Crayfish And Fresh Herbs Recipes

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RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA



Richard and Suzanne's Louisiana Crawfish Pasta image

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

Provided by Richard and Suzanne

Categories     Seafood     Shellfish     Crawfish

Time 40m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow tie pasta
¾ stick butter
1 clove garlic, minced
salt and pepper to taste
1 yellow onion, chopped
1 tablespoon crushed red pepper flakes, divided
1 pound crawfish tails
2 pints heavy cream
½ tablespoon crushed red pepper flakes
1 bunch green onions, chopped

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

LOUISIANA CRAWFISH YA-YA PASTA



Louisiana Crawfish Ya-Ya Pasta image

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

Provided by Janessa

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 4

Number Of Ingredients 12

¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

Steps:

  • Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
  • Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g

PASTA WITH CRAYFISH AND FRESH HERBS



Pasta With Crayfish and Fresh Herbs image

Inspired by Rick Stein, we made this lovely, simple, and delicious pasta last night. It was just fantastic. It is meant to be quite brothy and was lovely served with some steamed broccoli. Enjoy!

Provided by IngridNL

Categories     Crawfish

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

pasta (enough for two people)
1 cup fish stock
2 tablespoons pesto sauce
1/2 red pepper, diced
1/2 cup fresh basil, finely sliced
2 cups crayfish, cooked no shell
parmesan cheese

Steps:

  • Cook the pasta.
  • While the pasta is cooking, make the sauce.
  • Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer.
  • Drain the pasta.
  • Add the crayfish to the sauce. Heat until warmed through.
  • Mix the basil into the sauce.
  • Pour the sauce into the pasta.
  • Shave parmasean into the pasta.
  • Serve and enjoy!

Nutrition Facts : Calories 30.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.2, Sodium 182.8, Carbohydrate 2.3, Fiber 1, Sugar 1.3, Protein 3.2

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