Richard And Suzanne's Louisiana Crawfish Pasta

Ingredients

• Servings: 4
• 1 (16 ounce) package bow tie pasta
• 3/4 stick butter
• 1 clove garlic, minced
• salt and pepper to taste
• 1 yellow onion, chopped
• 1 tablespoon crushed red pepper flakes, divided
• 1 pound crawfish tails
• 2 pints heavy cream
• 1/2 tablespoon crushed red pepper flakes
• 1 bunch green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain.
• while the pasta cooks, melt the butter in a large, deep skillet over medium heat. cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
• pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. serve sauce over the drained pasta; garnish with chopped green onion.