Richard and Suzanne’s Louisiana Crawfish Pasta

Prep Time:
20 mins

Cook Time:
20 mins

Total Time:
40 mins

Servings:
4

Ingredients

Directions

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.

Meanwhile, melt butter in a large, deep skillet over medium heat; add garlic. Cook and stir for 1 to 2 minutes; season with salt and black pepper. Stir in onion and ½ tablespoon pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.

Add heavy cream to the skillet; bring to a boil. Reduce heat to low; simmer until thickened. Stir in remaining ½ tablespoon pepper flakes; return sauce to a simmer for 2 to 3 minutes.

Serve crawfish and sauce over pasta; garnish with green onions.

Nutrition Facts (per serving)