Rich & Creamy Crawfish or Shrimp Pasta W/ Cheese Sauce

READY IN: 25mins


  • 1
    (12 ounce) package frozen cooked crawfish, thawed (The crawfish can be substituted with 1 lb of shrimp, just make sure it is fully cooked)
  • 1
    (10 3/4 ounce) can cream of mushroom soup (Any cream soup will work, I prefer Campbell's cream of mushroom.)
  • green onion (chopped)
  • 12
    cup butter or 1/2 cup margarine
  • 1
    (6 ounce) package kraft garlic cheese rolls (looks like a sausage link, sometimes hard to find, can use garlic powder and Velveeta or similar)
  • 1
    (1 lb) package angel hair pasta or (1 lb) package other pastas
  • 12 - 1
    cup milk (optional)


  • Chop the green onions (as much as you like--I usually just use a handful).
  • Open the cheese and slice it in as many pieces as possible so it can melt easily.
  • Set onions and cheese aside separately.
  • It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
  • To make the sauce: Melt stick of butter in a large skillet on medium heat.
  • Add chopped onions.
  • Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
  • Add the package of crawfish and let simmer for another few minutes.
  • Add the cheese, and once it has started to melt, add the can of soup.
  • Dash of salt if desired.
  • You can turn the heat up to medium hi.
  • Continue stirring until the cheese is completely melted.
  • If it is too thick, milk can be added to thin it out.
  • Cover and turn heat back down to low.
  • Stir occasionally so the sauce does not stick.
  • Now just boil the pasta according to the package instructions.
  • Sauce can be served over the pasta or mixed inches.
  • If there are leftovers, I usually store it all mixed together.
  • It reheats better that way.