Louisiana Crawfish Pasta

Ingredients:

  • White Wine Lemon Cream Sauce (Recipe Link)
  • 90 grams of pasta (linguine)
  • 95 grams of Louisiana crawfish tails (weigh after rinsed well)
    • NOTES ON CRAWFISH:
      • These can be found frozen in 454g (1 lb) packs. After rinsing away the yellow fat, the crawfish pack will yield about 380 grams of clean crawfish tails. That is enough for exactly 4 servings of this recipe.
      • Make sure they are Louisiana-sourced crawfish
      • Substitute with shrimp if crawfish are not available.
  • 2.5 grams of Zatarain's extra spicy crab boil
  • 1.2 grams of onion powder
  • 2.5 grams of minced garlic
  • 5 grams of unsalted butter
  • 5 grams of chopped green onion

For the slurry:

  • 3 grams of Zatarain's shrimp and crab boil (lemon flavored oil)
  • 1.5 grams of lemon juice
  • 3 grams of water
  • 1.7 grams of corn starch

Instructions:

  1. Start the White Wine Lemon Cream Sauce as per its separate recipe. Let it simmer gently while you prepare the other components.

  2. Rinse the Louisiana crawfish tails under cold water to remove yellow fat.

  3. In a large skillet, combine the rinsed crawfish, Zatarain's extra spicy crab boil, onion powder, minced garlic, unsalted butter, and chopped green onions. Do not heat yet.

  4. Whisk the Zatarain's shrimp and crab boil (lemon flavored oil), lemon juice, water, and cornstarch to create a slurry. Add this slurry to the unheated crawfish mixture and stir in.

  5. Cook the pasta in boiling water until al dente. Drain and rinse with cold water to stop the cooking process. Return the pasta to the pot. While waiting to finish this step, continue to step 6.

  6. While the pasta is cooking, heat the skillet with the seasoned crawfish. Saute until the crawfish are heated and the sauce thickens. About 5-7 minutes. NOTE: Don't overcook the crawfish. Just enough to thicken the mixture.

  7. Stir the White Wine Lemon Cream Sauce into the pasta in the pot, ensuring it is well combined. Then, add the heated crawfish and any thickened sauce from the skillet to the pasta.

  8. Stir gently to distribute the crawfish and sauce evenly.

  9. Serve the Louisiana Crawfish Pasta immediately.