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AndrewsMommy on 4.10.2012
The sauce had the right amount of spice and creaminess. It was a great dish, to say the least, and super easy to put together. Thanks for the recipe!!
Creamy Crawfish Pasta
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Description
Feel free to use any color bell pepper; I used yellow and green because that’s what I had, but a red bell pepper and a green one would make this extra festive! Also, I prefer to use crawfish from Louisianna; I just think they taste better! Adjust seasoning to your liking. Be careful with Tabasco—a little goes a long way. You may want to start with just a few drops. Serve over angel hair pasta or rice.
Ingredients
- ½ sticks Butter
- 1 whole Green Bell Pepper
- 1 whole Yellow Or Red Bell Pepper
- 1 whole Onion
- 1 clove Garlic, Minced
- 1 cup Cream Or Half-and-Half
- 1 Tablespoon All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Hot Sauce (like Tabasco)
- 3 teaspoons Fresh Ground Black Pepper
- 1 pound Cooked Crawfish (Fresh Or Frozen)
- ½ cups Fresh Parmesan Cheese, Grated
Preparation
1. Melt the butter in a cast iron skillet. Chop the bell peppers, onion, and garlic. Add to the butter and saute for a few minutes until vegetables are tender (onions will turn clear).
2. Add the cream (or half-and-half) and flour. Stir over medium-low heat until it begins to thicken. Do not let the cream boil.
3. Add seasoning. Begin with the amounts above and adjust to taste.
4. Stir in crawfish until meat is heated.
5. Top with fresh parmesan cheese.
6. Serve over pasta or rice.
Enjoy!
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