Ready in 45 minutes
Pasta with crawfish and a spicy cream sauce
"Made last week and my family loved it!! Was a lil spicy,but all in all was delicious!"- Tatertots
Tip: Another recipe with the exact-same name "Crawfish Monica" ranks higher.
Creole Seasoning: Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl.The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. If you've boiled your own crawfish, save the fat and add it in as well.
Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
Note: Instead of crawfish, you can substitute 1 pound of shrimp, peeled, or 1 pound lump crabmeat, or 1 pound of oysters, drained and quartered.