Spring on the Gulf Coast means two things: crawfish season is here, and the table is about to get louder, fuller and a whole lot happier.
This creamy crawfish pasta is the kind of dish that turns Easter lunch into a celebration — rich, comforting and perfect for feeding a crowd. It’s also ideal during Lent, when seafood takes center stage.
Even sweeter, this recipe marks my return after recovering from cancer surgeries — proof that healing can taste like butter, cream and a little Cajun sass.
CREAMY CRAWFISH PASTA
Ingredients:
- 4 tablespoons butter
- ½ teaspoons Slap Ya Mama Cajun seasoning (for crawfish)
- 1–1½ teaspoons Slap Ya Mama Cajun seasoning (for sauce)
- 1 pound crawfish tails
- ¼ cup diced shallots
- 1 tablespoon garlic
- 1 teaspoon chopped thyme
- 1 tablespoon Worcestershire sauce
- 3 cups heavy cream
- 2 tablespoon flour
- 1½–2 cups Parmesan Reggiano
- ½ cup green onions (plus more to taste)
- 1 pound cooked fettuccini (or favorite pasta)
- Salt & pepper to taste (if not using Cajun seasoning)
Directions:
- Melt butter in a heavy-bottom pan.
- Add crawfish tails and shallots. Season with ½ teaspoon Cajun seasoning.
- Sprinkle flour over mixture and stir.
- Add garlic, remaining seasoning, thyme, Worcestershire and cream.
- Bring to a gentle boil and simmer until sauce thickens enough to coat a spoon (10–15 minutes).
- Turn off heat and stir in cheese until smooth.
- Add pasta and toss to coat.
- Taste and adjust seasoning. Serve warm and watch it disappear.