Creamy Crawfish Pasta

Main Course

Recipe courtesy of Louisiana Crawfish Company

Serves 4 to 6



  • 1 pound fresh pasta 
  • 1 stick butter (do not use margarine)  
  • 1/2 cup chopped onions
  • 3 to 10 cloves garlic, chopped (to your taste)  
  • 1 pound crawfish tails, boiled and peeled 
  • 1 pint half-and-half  
  • 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

Crawfish and Pasta

Click image to enlarge.


Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain thoroughly.

Melt the butter in a large pot and sautée onions and garlic for 3 minutes. Add the crawfish and sautée for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right.

Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well.

Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately with hot French bread.


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<p>I just cooked this for dinner and my boyfriend had three helpings! It was great! I added chicken too!</p><p>&nbsp;</p>

Excellent! Very impressed!