Entree: United States – Gulf Coast – Crawfish Monica (Creamy pasta tossed with Gulf crawfish in a spiced cream-and-cheese sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) rotini or other short pasta
- 1 lb (454 g) cooked crawfish tails, thawed if frozen
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 3 cloves (9 g) garlic, minced
- 4 oz (115 g) cream cheese, softened
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) dry white wine (optional)
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- 1 tsp (5 g) Cajun seasoning
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (1.25 g) cayenne pepper, or to taste
- 2 tbsp (30 ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped green onions (scallions) or parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini until just al dente according to package directions; drain and reserve 1/2 cup (120 ml) pasta cooking water.
2. Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
3. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the white wine (if using) and let reduce by half, about 2 minutes.
4. Reduce heat to low and add the cream cheese, stirring until melted and smooth. Pour in the heavy cream and stir to combine.
5. Stir in the Parmesan, Cajun seasoning, paprika, and cayenne. Season with salt and pepper. If the sauce is too thick, loosen with reserved pasta water, a few tablespoons at a time.
6. Add the cooked crawfish tails and lemon juice to the sauce; warm gently until heated through, 2–3 minutes. Taste and adjust seasoning.
7. Toss the drained pasta with the sauce until evenly coated. Serve immediately garnished with chopped green onions or parsley and extra Parmesan.