Cajun Crawfish Pasta Recipe

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This Cajun Crawfish Pasta honors the Cajun and Italian influences of New Orleans cuisine and turns them into a creamy, spicy, family-style dinner. It’s the perfect final savory hurrah before Mardi Gras ends!

PREP TIME

15 mins

COOK TIME

30 mins

SERVINGS

4-6

Ingredients

Sautéed Veggies

  • 1 Tbsp olive oil
  • 1 red bell pepper, slivered
  • 1 orange bell pepper, slivered
  • 2 onions, slivered
  • 1/2 fennel bulb, slivered
  • Garlic powder
  • Salt
  • Pepper

 

Crawfish Tails

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh thyme
  • 1/4 cup fresh basil
  • 1 lb crawfish tails
  • 1/2 cup white wine
  • 1 lemon, juiced
  • Salt
  • Pepper

 

Cajun Crawfish Pasta

  • 1/2 stick butter
  • 1 cup fresh basil, loosely packed
  • 1 cup fresh thyme, loosely packed
  • 1/2 onion diced
  • 1 head garlic, minced
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1/4 cup reserved pasta water
  • 1 Tbsp Slap Yo Mama Cajun Seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt
  • Pepper
  • 1/2 cup parmesan, freshly grated
  • Sautéed bell pepper, onion, and fennel
  • Cooked crawfish tails
  • 1 lb penne, cooked

Cajun Crawfish Pasta in a serving spoon held above a large serving dish of pasta

COOKING INSTRUCTIONS:
Cajun Crawfish Pasta

Sautéed Veggies

  1. Heat oil in large pan over medium-high heat. Add vegetables and sauté until tender. Season with garlic powder, salt, and pepper to taste. Set aside.

 

Crawfish Tails

  1. Heat butter and olive oil in a small pan over medium-heat. Add garlic and herbs and sauté for 1-2 minutes or until fragrant.
  2. Add crawfish tails and sauté for ~1. Then flip (If your crawfish is pre-cooked, you’ll only need about 30 seconds to heat it through).
  3. Add wine, lemon juice, and salt and pepper to taste. Bring to a simmer and cook for 2-3 minutes or until wine is reduced by half.
  4. Remove from the heat immediately and set aside.

 

Cajun Crawfish Pasta

  1. Heat the butter in a large pan over medium-high heat. Add onion and sauté until tender. Add garlic and sauté until fragrant.
  2. Add wine and bring to simmer. Reduce by half.
  3. Add heavy cream, Cajun seasoning, paprika, oregano, and salt and pepper. Add 1/4 cup reserved pasta water. Bring to a simmer and reduce to desired consistency.
  4. When sauce is finished, stir in peppers, onions, fennel, crawfish, and penne until well-coated. Serve immediately garnished with more grated parmesan.

PAIRINGS:
Cajun Crawfish Pasta

Chardonnay

Prosecco

Belgian Tripel

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