Creamy Crawfish Pasta
- 1/2 cup (1 stick) unsalted butter
- 1 green bell pepper, diced small
- 1 onion, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 heaping teaspoon tomato paste
- 1/2 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
- Produce
- Celery (2 stalks)
- Garlic (3 cloves)
- Green bell pepper (1)
- Onion (1)
- Parsley (1)
- Seafood
- Crawfish tails, frozen cooked (1 pound)
- Canned Goods
- Tomato paste (1 heaping teaspoon)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Creole seasoning (1 teaspoon)
- Kosher salt and freshly ground pepper (1)
- Red pepper flakes (1)
- Pasta & Grains
- Penne pasta (16 ounces)
- Dairy
- Butter, unsalted (1/2 cup)
- Half and half or heavy cream (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 20, 2012 (1 year ago).
90 people saved this recipe.
