Creamy Crawfish Pasta Recipe

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Creamy Crawfish Pasta

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  • 1 (8-ounce) package linguine
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1 bunch green onions, finely chopped
  • 1 small onion, minced
  • 4 garlic cloves, minced
  • 1/2 green bell pepper, minced
  • 2 celery ribs, minced
  • 1 chicken bouillon cube
  • 1 pint whipping cream
  • 1 (2-pound) package frozen crawfish tails, thawed*
  • 1 (10-ounce) can diced tomatoes and green chilies, drained
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Dash of Hot sauce (optional)
  • Shredded Parmesan cheese
  • Garnish: chopped fresh parsley

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How to make Creamy Crawfish Pasta

Cook linguine according to package directions; drain. Keep warm.

Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

*2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.

Serves 6 to 8

I found crawfish tail meat in the frozen food section with the seafood at my local grocery store.

Question from the Chef

“What's your favorite cajun recipe?”

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