March 1, 2021

Cravetastic Crawfish Pasta

I'm quite sure we're all tired of websites with tons of pop-ups and ads all over the place and having to scavenger hunt for the actual recipe.  So we're not going to do that! Here it is!


  • 1/2 cup unsalted butter
  • 1 green bell pepper (diced small)
  • 1 onion (diced small)
  • 1 tbsp of diced shallot
  • 2 stalks celery (diced small)
  • 3 cloves garlic (minced, or coarsely chopped for more kick)
  • 1/4 cup all purpose flour
  • 1 teaspoon tomato paste
  • 1/2 cup dry white wine
  • 1 pound crawfish (frozen cooked, tails, thawed)
  • 1 cup heavy cream (or half and half)
  • 1 teaspoon Creole seasoning
  • red pepper flakes (to taste)
  • kosher salt
  • freshly ground pepper
  • 16 ounces penne pasta (cooked according to package directions)
  • chopped parsley (for serving)


  1. In a large Dutch oven, melt butter over medium heat. Add the bell peppers, onions, shallot and celery, and brown until tender, about 7-8 minutes. Add the garlic and keep browning for an additional minute. Stir in the flour until the vegetables are well-coated and no white clumps remain. Combine in the tomato paste until completely assimilated.

  2. Increase the heat to medium-high. Add the wine and crawfish to the Dutch oven; let the wine simmer out for a couple of minutes. Pour in the heavy cream. Add the creole seasoning, a generous pinch of red pepper flakes, 1 teaspoon salt, and freshly ground pepper. Cook the sauce at a gentle boil until it is thickened and coats the back of the spoon, about 5 - 10 minutes. Adjust seasoning to taste.

  3. Fold the cooked penne into the crawfish sauce. Stir in a handful of chopped parsley. Serve the crawfish pasta with additional red pepper flakes, hot sauce, freshly grated Parmesan, and slices of toasted garlic bread.