Texas Crawfish Pasta
March 24, 2019
So what do you do with all that delicious leftover crawfish from your crawfish boil?
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
7 oz. whole grain fettuccine
2 tbsp unsalted butter
1 Large yellow onion
8 Garlic cloves
1/8 tsp Dried oregano
1/8 tsp Dried thyme
1/3 cup White wine
2 tsp Cornstarch
1 1/2 cups 2% Milk
1 lb Peeled crawfish
1 tbsp Fresh squeezed lemon juice
1/4 cup chopped green scallions
3/4 cup Chopped fresh parsley
1/2 cup Freshly grated Parmesan cheese
1Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside.
2Heat butter over medium-high heat in a heavy pot. Add onion to melted butter, and saute for 5-7 minutes until softened.
3Stir in garlic, Briggs True Cowboy Cajun Seasoning, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
4Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into the pot and slowly stir in remaining milk.
5Reduce heat to medium and cook for 5 minutes until thickened. Stir in crawfish tails and cook for 2 minutes.
6Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
7Serve & Enjoy!!!