Pasta with Louisiana Crawfish (or Gulf Shrimp)

Main Course

Recipe from Crescent City Moons, Dishes and Spoons by the Junior Leage of New Orleans, LA

Serves 6

Ingredients: 
  • 1 stick butter
  • 1 small onion, chopped
  • 4 green onions, chopped
  • 2 ribs celery, chopped
  • 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 tablespoons minced fresh parsley plus additional for garnish
  • salt and freshly ground black pepper to taste
  • 16 ounces pasta of choice, cooked al dente, drained
  • 1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Pasta with Louisiana Crawfish

 

Method: 

Melt butter in a large skillet set over medium-high heat. Add onion, green onion, and celery and cook until soft, about 7 minutes. Stir in crawfish or shrimp and garlic and simmer for 5 minutes. Whisk in flour and cook for 2 minutes. Add half-and-half, parsley, salt, pepper, and crab boil. Mix well. Simmer just until heated through, stirring occasionally. Pour crawfish or shrimp mixture over pasta in a serving bowl. Sprinkle with Parmesan cheese and garnish with parsley. 


 

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Comments

<the ingredients do not list crab boil but cooking instructions do. How much crab boil is needed ? Or was it an error to mention it in cooking instructions?

How much crab boil? It is not listed in the ingredients.

Instructions mention adding crab boil but the list of ingredients does not mention crab boil & amount to use??

In reading the instructions it says to "Add half-and-half, parsley, salt, pepper, and crab boil." There is no crab boil listed in ingredients. How much crab boil?????<p>All comments are monitored.</p>