Rick Rogers' Crawfish Pasta
Ingredients:
- 1 pound pasta (fettuccine, linguine or rotini)
- 2 Tbs olive oil
- 6 Tbs butter
- 1 cup chopped yellow onion
- 2 Tbs minced garlic
- 2 tsp Tony’s* or Emeril’s seasoning
- 1/2 tsp salt (*omit if using Tony’s)
- 1/4 tsp cayenne (or to taste)
- 1/4 cup dry white whine
- 2 cups heavy cream
- 1 Tbs fresh lemon juice
- 1 lb crawfish tails (may be substituted for shrimp)
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup chopped green onions
- 1 cup grated Parmesan
Instructions:
- Cook pasta in a large pot of boiling salted water until al dente, about 8 mins. Drain, reserving 1/4 cup of cooking liquid. Return to pot and toss with olive oil and reserved cooking liquid. Cover to keep warm.
- In a large sauté pan or skillet, melt butter over med-high heat. Add onions and cook, stirring, until soft, about 5 mins.
- Add garlic, creole seasoning, salt* and Cayenne, stirring, cook for 1 minute.add white wine and cook over high heat until nearly all evaporated.
- Add the lemon juice and cream, and cook, stirring occasionally, until slightly reduced.
- Add crawfish tails and continue to stir, warming the tails.
- Add the green onions and parsley, cook for 1 minute.
- Add the cooked pasta and toss to coat with sauce. Cook until pasta is warmed through, about 1 min.
- Remove from heat and add 1/2 cup Parmesan cheese.