- 1 pound (450 gr) spiral pasta
- 1 pound craw-fish tails, boiled and peeled
- 1 cup whole milk
- 1 cup heavy cream
- 4 oz cheddar cheese, grated
- 2 tsp unsalted butter, divided
- 3 medium sized garlic cloves, minced
- 1 medium onion, chopped
- 1 tsp Creole seasoning
Instructions:
- Cook the pasta in a large pot of boiling salted water until al-dente, (check box, if the box say 8 minutes, cook for 6½) Drain the pasta.
- Meantime, chop your vegetables.
- In a large saute pan or skillet, add 1 tsp butter (reserve other half for later) over medium-high heat. Add the onions and cook stirring about 2-3 minutes. Then add the garlic. Continue cooking until all vegetables are soft and onions are golden.
- Add creole seasoning. Stir well.
- Add the crawfish tails and continue cooking for another 5 minutes, stirring often.
- Pour milk, cream, cheese and remaining 1 tbp butter inside the pot and combine well until cheese is melted. Bring to a boil and reduce heat to medium low.
- Add cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1-2 minutes.
- Remove from heat and serve immediately.
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