How To Make Chef Paul Prudhomme’s Crawfish Monica Recipe
This dish is a creamy pasta dish with crawfish tails, tossed in a spicy, tomato-based sauce and served with Parmesan cheese.
Serves:
Ingredients
- 1 lb. of linguine pasta
- 1 stick of unsalted butter
- 1 cup of heavy cream
- 1/4 cup of diced green onions
- 1/2 cup of diced yellow onions
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced celery
- 2 cloves of garlic, minced
- 1 tbsp of Creole seasoning
- 1/2 tsp of paprika
- 1/4 tsp of cayenne pepper
- 1 lb. of crawfish tails, peeled and deveined
- 1/2 cup of grated Parmesan cheese
Instructions
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Cook the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
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In a large sauté pan over medium-high heat, melt the butter and add in the green onions, yellow onions, red bell pepper, and celery. Sauté until tender.
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Add in the garlic and cook for an additional minute.
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Add in the Creole seasoning, paprika, and cayenne pepper, and stir to combine.
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Pour in the heavy cream and bring to a simmer.
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Add in the crawfish tails and continue to cook for 2-3 minutes, until the crawfish are cooked through.
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Add the cooked linguine to the pan and toss to combine with the sauce.
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Serve hot, garnished with grated Parmesan cheese.
Nutrition
- Calories : 709kcal
- Total Fat : 37g
- Saturated Fat : 22g
- Cholesterol : 351mg
- Sodium : 1184mg
- Total Carbohydrates : 62g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 30g
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