Crawfish Pasta Recipe

I layered green onions and creamy garlic cheese into my Crawfish Pasta and slipped in a secret ingredient that will make you curious to read on.

I always thought Crawfish Pasta would be predictable, but this one kept surprising me. I won’t spill the whole trick, only that a ribbon of creamy tang from garlic cream cheese and the bright bite of green onions turn a simple bowl into something you keep thinking about.

The flavors tease you, at first subtle then suddenly loud, and you find yourself digging for another forkful even after you said you were done. I mess things up all the time yet this plate made me pause and taste, like it was daring me to figure out why it felt so wrong and so right.

Ingredients

Ingredient Quantities

• 12 oz fettuccine or linguine
• 1 lb crawfish tails, thawed if frozen
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced real fine
• 4 green onions, sliced (white and green parts)
• 4 oz garlic cream cheese (or plain cream cheese will work)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken or seafood stock or dry white wine
• 1 tbsp tomato paste (optional, for color)
• 1 to 2 tsp Cajun seasoning, adjust to taste
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper, or more if you like it hot
• Salt and black pepper, to taste
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

How to Make this

1. Bring a large pot of salted water to a boil, cook 12 oz fettuccine or linguine until just al dente, reserve about 1 cup pasta water, drain and set aside.

2. If frozen, thaw 1 lb crawfish tails and pat them dry with paper towels so they sear instead of steaming.

3. In a large skillet over medium heat melt 2 tbsp unsalted butter with 1 tbsp olive oil, add 1 medium chopped yellow onion, 1 diced red bell pepper and 2 diced celery ribs, cook until softened about 5 minutes.

4. Add 4 cloves minced garlic and the white parts of 4 sliced green onions, cook 30 seconds until fragrant but not brown.

5. Stir in 1 tbsp tomato paste if using, then add 1 to 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/4 tsp cayenne, salt and black pepper to taste; cook a minute to toast the spices.

6. Pour in 1/2 cup chicken or seafood stock or dry white wine to deglaze the pan, scrape up browned bits, then lower heat and add 4 oz garlic cream cheese (or plain) and 1 cup heavy cream, whisk or stir until smooth.

7. Stir in 1/2 cup grated Parmesan cheese and let sauce simmer gently until it thickens slightly, add a little reserved pasta water if it gets too thick.

8. Fold in the crawfish tails and warm through just until heated, don’t overcook them or they’ll get rubbery, finish with 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley.

9. Toss the pasta into the sauce, add more reserved pasta water as needed to coat the noodles, adjust seasoning, scatter the green parts of the sliced green onions on top and serve right away.

Equipment Needed

1. Large pot for boiling the pasta (big enough for 12 oz)
2. Colander to drain and reserve pasta water
3. Large skillet or sauté pan for the sauce
4. Chef’s knife for chopping veggies and green onions
5. Cutting board
6. Tongs or a pasta fork to toss and serve the noodles
7. Measuring cups and measuring spoons
8. Whisk or wooden spoon to smooth the cream cheese into the sauce
9. Microplane or box grater for the Parmesan and paper towels to pat the crawfish dry

FAQ

Crawfish Pasta Recipe Substitutions and Variations

• 12 oz fettuccine or linguine: penne or rigatoni (tubes grab the sauce and crawfish bits), spaghetti for a thinner bite, or a gluten-free pasta like brown rice or chickpea if you need GF.
• 1 lb crawfish tails: peeled shrimp works almost identical, lump crab for a sweeter, meatier feel, or firm white fish like cod or halibut if you want something milder.
• 4 oz garlic cream cheese: mascarpone or neufchatel for similar creaminess, plain cream cheese plus another clove of garlic, or full-fat Greek yogurt for tang (thin the sauce a bit with milk or cream).
• 1 cup heavy cream: half-and-half plus 2 tbsp butter to mimic richness, coconut milk for a dairy-free twist (gives a slight coconut note), or whole milk thickened with 1-2 tsp cornstarch if you want it lighter.

Pro Tips

1) Pat the crawfish tails bone dry and sear them fast in a screaming hot pan, then pull them out and finish the sauce without them. Put them back only at the very end to warm through, otherwise they get rubbery and chewy.

2) Soften the cream cheese first, cut it into chunks and whisk into the warm liquid slowly so it melts smooth, dont dump it in cold or it will clump. If the sauce gets too thick, use reserved pasta water a little at a time to loosen it, you can control creaminess without adding more cream.

3) Layer your seasoning instead of dumping it all at once, taste as you go. A squeeze of lemon right at the end wakes the whole dish up, and a small pat of butter stirred in off heat gives the sauce shine and a rounder flavor.

4) If you need to hold or reheat, slightly undercook the pasta, store sauce and pasta separate, and rewarm gently on low with a splash of stock or pasta water. Microwaving makes seafood rubbery, so reheat on the stove and add fresh herbs and green onions right before serving for brightness.