Pasta with Louisiana Crawfish (or Gulf Shrimp)

Main Course

Serves 6

Recipe from Crescent City Moons, Dishes and Spoons by the Junior Leage of New Orleans, LA

Ingredients:

1 stick butter
1 small onion, chopped
4 green onions, chopped
2 ribs celery, chopped
1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups half-and-half
1 tablespoons minced fresh parsley plus additional for garnish
salt and freshly ground black pepper to taste
16 ounces pasta of choice, cooked al dente, drained
1/2 cup grated Parmesan cheese

Pasta with Shrimp or Crawfish

Method:

Melt butter in a large skillet set over medium-high heat. Add onion, green onion, and celery and cook until soft, about 7 minutes. Stir in crawfish or shrimp and garlic and simmer for 5 minutes. Whisk in flour and cook for 2 minutes. Add half-and-half, parsley, salt, pepper, and crab boil. Mix well. Simmer just until heated through, stirring occasionally. Pour crawfish or shrimp mixture over pasta in a serving bowl. Sprinkle with Parmesan cheese and garnish with parsley.