Spicy Crawfish Pasta

Serves: 4
Total Calories: 527


1 package rotini (spiral) pasta
1 stick butter or margarine
1 bunch green onion, chopped
1 medium yellow onion, chopped
1 teaspoon minced garlic
1 (1-pound) package crawfish tails
1 pint half and half
6 ounces Monterey Jack cheese
1 salt, black pepper, and red pepper to taste
1 Parmesan cheese (optional)


Prepare pasta according to package directions. Drain and set aside to cool. In a large nonstick skillet, melt butter. Add onions and garlic; sauté approximately 3 minutes. Add crawfish and sauté another 3 minutes. Reduce heat to medium and add half-and-half. Reduce heat to low and add slices of jalapeño-Jack cheese to the sauce. Stir sauce frequently until cheese is thoroughly melted (sauce will be slightly lumpy). Season to taste, but go lightly with pepper; the alapeños in the cheese make the sauce very spicy.

In a large casserole dish, combine drained, cooked pasta and crawfish sauce. Sprinkle with Parmesan cheese and serve while hot. (Can be prepared ahead and reheated in oven at 350°.)

Nutritional Facts:

Serves: 4
Total Calories: 527
Calories from Fat: 442

This Spicy Crawfish Pasta recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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