Crawfish Pasta Recipe
Written by Austin-North Lamar CM on Wednesday, March 03 2010
So Many Crawfish, so Little Time...
Chef Christina of the CM North Lamar Cooking School wowed the crowd at the Belterra event last weekend with her Crawfish Pasta recipe. We pass it on here, for you all to enjoy!
Crawfish Pasta (Serves 4)
2 T vegetable oil
1 C yellow onion, diced
1/2 C celery, diced
1/2 C red and green bell peppers, diced
2 cloves garlic, minced
1lb Louisiana crawfish tails
1 lb cooked spaghetti
1/3 C parsley, chopped
1/3 C half and half
1/3 C grated Parmigiana Reggiano
Kosher salt and freshly ground black pepper
- In a large skillet, heat the vegetable oil on medium high heat. Add the onions and sauté until translucent. Add the celery and bell peppers. Cook for two minutes and add garlic. Cook for another minute.
- Add the crawfish tails and cook until warmed through. Add the cooked spaghetti and parsley.
- Add the half and half and stir to incorporate.
- Season with salt and pepper to taste.
- Serve with a sprinkling of Parmigiana Reggiano.
Make sure to stop by CM North Lamar for fresh, live crawfish and all the fixin's for this delightful dish!
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Comments
Patricia Friar on 3.04.2010 at 12:31 PM
I love regional cooking and will try this. I assume you take the meat out of the tails before cooking.
Patricia