Creamy Crawfish Pasta
A comforting dish featuring tender crawfish in a rich, creamy sauce with penne pasta.
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 piece green bell pepper (diced small)
- 1 piece onion (diced small)
- 2 stalks celery (diced small)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1 heaping teaspoon tomato paste
- ½ cup dry white wine
- 1 pound frozen cooked crawfish tails (thawed)
- 1 cup half-and-half or heavy cream
- 1 teaspoon Creole seasoning
- Red pepper flakes to taste
- Kosher salt and freshly ground pepper to taste
- 16 ounces penne pasta (cooked according to package directions)
- Chopped parsley for serving
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add the diced green bell pepper, onion, and celery. Cook until soft, about 7 to 8 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir until fully absorbed.
- Mix in tomato paste and stir until evenly distributed.
- Turn up the heat to medium-high and add dry white wine. Simmer for a few minutes until reduced.
- Stir in the thawed crawfish tails and half-and-half or heavy cream. Season with Creole seasoning, red pepper flakes, salt, and pepper.
- Let the sauce simmer for 5 to 10 minutes until it thickens.
- Fold in the cooked penne pasta and mix well. Add chopped parsley and stir.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.