Crawfish Pasta Recipe

Season seafood

Pat the crawfish tails (and shrimp, if using) dry with paper towels. Toss with 1 tsp salt and 1/2 tsp black pepper. Let rest while you begin the sauce so they come to room temperature (about 10 minutes).

Quick sauté

In a large skillet over medium-high heat, add 1/2 tablespoon butter and 1/2 tablespoon olive oil. When shimmering, add the seasoned shrimp and crawfish in a single layer and sauté 1–2 minutes per side until just opaque and slightly firm. Remove to a clean plate and set aside (they will finish cooking in the sauce).

Bring a large pot with 6 cups water and 1 tablespoon salt to a rolling boil. Add 12 oz linguine or fettuccine and cook until 1–2 minutes shy of package al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Sweat vegetables

In the same large skillet (wipe out if needed) heat 2 1/2 tablespoons butter and 1/2 tablespoon olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Cook, stirring, until the vegetables are soft and translucent, about 5–6 minutes.

Add garlic and tomato paste

Stir in the minced garlic and cook 30 seconds until fragrant. Add 2 tablespoons tomato paste and cook, stirring constantly, 1–2 minutes to deepen the flavor; the paste should darken slightly.

Deglaze

Pour in 1/4 cup dry white wine (if using) and scrape up any browned bits from the pan. Let the wine reduce by about half, 1–2 minutes. If not using wine, skip to the next step and add a splash of stock to deglaze.

Build sauce

Add the 14 oz can diced tomatoes (with juices) and 1 cup chicken stock. Stir to combine, bring to a gentle simmer, and cook 6–8 minutes to meld flavors and slightly reduce the liquid.

Finish with cream and seasonings

Reduce heat to low and stir in 1/2 cup heavy cream, 1 tsp Cajun or Creole seasoning, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 1 tsp hot sauce, 1 tbsp lemon juice, and 1/4 tsp sugar (if using). Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 2–3 minutes until the sauce is slightly thickened and creamy.

Return seafood to sauce

Add the sautéed crawfish and shrimp back to the skillet with the sauce. Stir gently and cook 1–2 minutes just to reheat and finish cooking the seafood—do not overcook or they will toughen.

Toss with pasta

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and coat the pasta evenly (use up to 1 cup reserved water). Cook together 1–2 minutes until the pasta is well coated and everything is hot.

Finish and serve

Stir in 2 tablespoons chopped fresh parsley and 1/2 cup grated Parmesan cheese until incorporated. Taste and adjust seasoning with extra salt, pepper, or hot sauce as desired. Serve immediately, garnished with extra parsley and Parmesan at the table.