Crawfish Monica
A favorite during New Orleans' Jazz Fest, Crawfish Monica is a delicious simple creamy pasta dish infused with crawfish tails and parmesan cheese. Tasty and so easy to make!
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 1 Pound Crawfish Tails
- 1 Pound Rotini Pasta
- 1 Tablespoon Liquid Garlic and Onion shrimp and crab boil
- 6 Tablespoons Unsalted Butter unsalted
- 3 Each Shallots large. chopped
- 6 Cloves Garlic minced
- 1 Tablespoon Creole Seasoning
- ¼ teaspoon Cayenne Pepper
- ¼ Cup Dry White Wine
- 2 Cups Heavy Whipping Cream
- 1 Tablespoon Lemon Juice
- 4 Each Green Onions chopped
- ¼ Cup Fresh Parsley chopped
- 1 Cup Parmesan Cheese freshly grated
- 2 teaspoons Garlic Asiago All Purpose Seasoning
Instructions
- Peel the crawfish to get 1lb of tails. Set aside. (If you're using frozen crawfish tails, make sure they're thawed)1 Pound Crawfish Tails
- Cook the pasta per the package instructions until Al Dente. Drain and set aside reserving a cup of the pasta water.1 Pound Rotini Pasta, 1 Tablespoon Liquid Garlic and Onion shrimp and crab boil
- In a large heavy bottomed pan melt the butter over a medium-high heat.6 Tablespoons Unsalted Butter
- Add the chopped shallots and cook for a few minutes until translucent.3 Each Shallots
- Add the minced garlic and cook another 2 minutes.6 Cloves Garlic
- Stir in the Creole Seasoning and Cayenne Pepper.1 Tablespoon Creole Seasoning, ¼ teaspoon Cayenne Pepper
- Add the white wine and stir.¼ Cup Dry White Wine
- Slowly mix in the heavy cream. Stirring.2 Cups Heavy Whipping Cream
- Add the lemon juice and stir.1 Tablespoon Lemon Juice
- Add the crawfish tails and stir into the sauce. Cook for about 2-3 minutes until bubbling.
- Stir in the chopped parsley and green onions.4 Each Green Onions, ¼ Cup Fresh Parsley
- Add the grated parmesan cheese and stir until melted.1 Cup Parmesan Cheese
- Sprinkle the Garlic Asiago seasoning and stir in2 teaspoons Garlic Asiago All Purpose Seasoning
- Add the cooked pasta to the sauce and stir to combine. If you feel the sauce is to thick go ahead and add a little pasta water back to the mixture.
Using leftover crawfish from a crawfish boil is the tastiest way to make this dish. Plus, it's seasoned to your own preference.
Use fresh garlic cloves and use a lemon zester to finely grate the garlic into the pot. It takes no time at all and infuses so much more flavor!
Storage Instructions
This Crawfish Monica should be stored in an airtight container in the refrigerator for 3 days. To reheat use the microwave and add a splash of milk if needed to moisten it up.Notes
A great way to infuse more flavor would be to add a few crawfish shells (after peeling) to the water of the boiling pasta. It will become almost like a stock and infuse the flavors from your crawfish boil into the noodles.
Reserve a cup of the cooking liquid from cooking your pasta to add later if needed.
If you're using frozen store bought crawfish tails from your Cajun grocer, make sure they're Louisiana crawfish. The imported from China type are bland and tasteless.
Save a cup of cheese to sprinkle on the Crawfish Monica as you add to a serving bowl.
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Nutrition
Serving: 1g | Calories: 392kcal | Carbohydrates: 20g | Protein: 15g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 550mg | Fiber: 2g | Sugar: 3g
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