Rotini Crawfish in a Creamy Sauce

Tuesday, March 19, 2013

  • 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


  1. 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.
  2. Meantime, chop your vegetables.
  3. 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.
  4. Add creole seasoning.  Stir well.
  5. Add the crawfish tails and continue cooking for another 5 minutes, stirring often.
  6. 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.
  7. Add cooked pasta and toss to coat with the sauce.  Cook until the pasta is warmed through, about 1-2 minutes.
  8. Remove from heat and serve immediately.


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