Recipe by Jeff Cheffro White
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!
Top Review by Katherine R.
Absolutely awful directions. When butter stops bubbling it's brown. Ingredients did not incorporate and nowhere were there instructions to add the mushrooms. I ended up ditching the sauce before I wasted my crawfish in it. Back to searching for a better crawfish pasta recipe.
- 1⁄2 lb sweet creamy butter (salted)
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 1⁄2 cups grated parmesan cheese
- 1⁄2 cup Velveeta cheese (cubed)
- 2 lbs crawfish tails
- 1 cup thinly sliced fresh mushrooms
- 1 lb dry penne pasta
- 2 tablespoons minced garlic
- 2 green onions (chopped)
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 tablespoon cajun seasoning
- 1⁄2 chopped fresh parsley
- 1⁄2 teaspoon cayenne pepper
Directions See How It's Made
- 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.
- Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux.
- Add heavy cream and bring to low simmer. Add the parmesan and Velveeta cheese and stir until creamy.
- Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
- Serve over al dente penne pasta and garnish with fresh parsley.