Serves: 4
Total Calories: 340
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 the cheese is thoroughly melted (sauce will be slightly lumpy). Season to taste, but go lightly with the red pepper; the jalapeños in the cheese make the sauce very spicy.
In a large casserole dish, combine drained, cooked pasta and crawfish sauce. Sprinkle with Parmesan cheese, if desired, and serve while hot. (Can be prepared ahead and reheated in oven at 350°.)
Fun Fact: The world’s heaviest onion weighed 16.52 pounds and was grown by John Sifford of Halesowen, West Midlands, UK, and recorded on September 16, 2005. Sifford beat the ten-year-old record of 15 pounds 15 1/2 ounces at the Harrogate Autumn Flower Show.
This Spicy Crawfish Pasta recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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