Crawfish Pasta with Crawfish Cream Sauce

Crawfish Pasta with Crawfish Cream Sauce came about as a desire for something different than our typical crawfish etouffee which is a roux based dish.  While I was in Scotland, I found a nice Italian restaurant that became my dinner table many nights.

Crawfish has been on the menu every Saturday since I returned from Edinburgh, Scotland a month ago. After weeks without proper south Louisiana seafood, I have more than made up for the lack of highly seasoned and tasty red crustaceans.

Fabio’s in Corstorphine has been serving a taste of Italy since 1998.  One night while being shown to my usual table in the corner, I decided to try a ravioli dish with a tomato cream sauce called Ravioli Quattro Formaggi.

All I can say is wow.  It was delicious.  So much so that I ordered it again the next night.  When I find something I like, I stick with it.

So with no particular recipe in mind, I came home and figured out how to make a tomato based cream sauce.  It’s really easy too.

And wouldn’t you know it that crawfish went quite well with handmade ravioli and tomato cream sauce.

I will be going back to Edinburgh for a month.  Surly I will visit Fabio’s again and again.

Crawfish Pasta with Crawfish Cream Sauce Ingredients

1 cup peeled crawfish tails (substitute shrimp or crabmeat if desired)
1 tablespoon olive oil
1 tablespoon butter
1 cup diced sweet onion
1 tablespoon minced garlic
1 and ½ cups heavy whipping cream
1 tablespoon tomato paste
1 cup white Cheddar cheese
Pinch of nutmeg
Chopped chives or green onions
Tony’s Creole Seasoning

1 package cheese raviolis or tortellini pasta
1 teaspoon of olive oil
Pinch of Salt

The Crawfish Cream Sauce

In a heavy skillet, heat 1 tablespoon of olive oil and sauté the diced onions for 2-3 minutes.

Add the minced garlic and butter.  Add the crawfish tails and sauté until the tails curl, about 2 minutes.

Sprinkle on seasoning either salt and pepper or Tony’s Creole Seasoning (just a dash will do).

Add the 1 and 1/2 cups heavy whipping cream and 1 tablespoon tomato paste.

Stir well and frequently for 8-10 minutes on medium #5 heat.

Once thick and rich, turn off the heat and blend in the 1 cup shredded white cheddar cheese.

Add a pinch of nutmeg and chopped chives.  Stir well.

The Pasta

In a 3 quart saucepan, add water about halfway, olive oil, and a pinch of salt.

Bring water to a boil on medium-high heat.

Add pasta and cook according to package directions.

Carefully remove and set aside.

Plate pasta and cover with Crawfish Cream Sauce.  Garnish with chopped chives or green onions.

This recipe would serve 3.  Double to serve 6.

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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