Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe uses an authentic, homemade alfredo cream sauce as a base, so if stying light is the goal...this won't fit your flightplan. It uses real butter and heavy cream and other ingredients to make a dish of goodness you've only had in top restaurants. The good news is, it's quick and easy enough for a novice to make with good results. Enjoy!

Ingredients Nutrition

Directions

  1. melt butter in a large skillet over medium heat. Once butter stops bubbling, add the garlic and cook about 2 minutes. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
  2. Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux.
  3. Add heavy cream and bring to low simmer. Add the parmesan and Velveeta cheese and stir until creamy.
  4. Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
  5. Serve over al dente penne pasta and garnish with fresh parsley.