If you’re looking to bring the taste of the Louisiana bayou to your kitchen, this Cajun Creamy Crawfish Pasta is a must-try! It’s a bold, creamy, and spicy dish featuring tender crawfish tails, Cajun spices, and a rich sauce that clings perfectly to the pasta.
Ingredients:
- 1 lb. crawfish tails, peeled and deveined (fresh or frozen)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken or seafood broth
- 1 cup grated Parmesan cheese
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 12 oz fettuccine or linguine pasta
- Chopped parsley and sliced green onions for garnish
- Instructions:
- Prepare the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the crawfish: In a large skillet, heat olive oil and butter over medium heat. Add the crawfish tails and cook until just opaque and pink, about 3-4 minutes. Remove the crawfish and set aside.
- Sauté vegetables: In the same skillet, add diced onion and bell pepper. Sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Make the sauce: Pour in the heavy cream and broth, stirring to combine. Reduce heat to low, then add Parmesan cheese, Cajun seasoning, smoked paprika, and cayenne pepper. Stir until the sauce is smooth and begins to thicken, about 5-7 minutes.
- Combine: Return the crawfish to the skillet and mix gently. Add the cooked pasta and toss until everything is well coated with the sauce. Adjust seasoning with salt and pepper to taste.
- Garnish and serve: Serve hot, garnished with fresh parsley and green onions for a burst of color and added flavor.
- Enjoy this creamy, comforting Cajun Crawfish Pasta, with every bite infused with spicy Cajun flavors and tender crawfish tails. It’s a taste of the South in one satisfying bowl!
