So many of us love crawfish and so many of us love pasta, and so the marriage of pasta and crawfish is just destiny. With this recipe, I'm adding one of my favorite Cajun ready-to-eat sauces, the Cajun Corner Seafood Sauce, to really give a nice spicy kick. Use any pasta you love, like penne or even spaghetti. In less than 30 minutes, you have a wonderful plate of pasta to enjoy. I hope you'll make it this week! -- Here's a video on how I made it.
RECIPE for 4 servings
1 box of penne, or any pasta (cooking according to instructions on the package)
1 cup of Cajun Corner Seafood Sauce (made in Houston, Texas)
1/2 lb of cooked, fresh crawfish tails (frozen from Louisiana and not China)
1 cup of fresh lump crabmeat
1-2 small sweet bell peppers, chopped
4-6 garlic cloves, minced
2 tbs of unsalted butter
5 tbs of heavy cream
1 cup of sliced button mushroom
1/2 cup of shredded Parmesan
Heat up 1 tbs of cooking oil and 1 tbs of butter. Add in the garlic saute for a couple of mins. Then add the mushroom. Give it a few tosses. Add in the crabmeat and then 1 cup of Cajun sauce. Let it cook for about 2-3 mins and then add the cream and stir. Lastly, add in the crawfish, Parmesan and chopped bell pepper. Be sure to not over cook the crawfish. Add fresh ground pepper to your taste. The sauce is now ready to mix with the pasta. Drain the pasta well and then add it to the sauce. Keep the stove on low so you don't over cook things and still have enough heat to melt the cheese.