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

  • 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



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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