Crawfish Veronica


Crawfish, pasta, and cream sauce come together in this unforgettable dish. 

Crawfish Veronica
Yields: 8 servings
  • 1 pound rotini pasta, cooked according to package directions but not rinsed
  • 1 tablespoon extra-virgin olive oil
  • ½ cup unsalted butter
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1½ teaspoons Creole seasoning
  • ½ teaspoon blackened seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup white wine
  • 1⅓ cups heavy whipping cream
  • ⅔ cup whole milk
  • 1 tablespoon fresh lemon juice
  • 1 (16-ounce) package cooked crawfish tails
  • ½ cup thinly sliced green onion
  • ¼ cup chopped fresh parsley
  • ½ cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
  1. In a large bowl, combine cooked pasta and oil; toss well. Set aside.
  2. In a large Dutch oven, melt butter over medium-high heat. Add onion; cook until tender, about 5 minutes. Add garlic, Creole seasoning, blackened seasoning, salt, and cayenne; cook for 1 minute. Add wine; cook until wine is almost evaporated, about 3 minutes. Gradually add cream, milk, and lemon juice; cook, stirring constantly, until slightly thickened, about 5 minutes. Add crawfish, green onion, and parsley; cook for 1 minute.
  3. Add reserved pasta; cook until heated through, about 1 minute. Remove from heat. Add grated Parmesan, stirring until melted. Divide among serving plates, and garnish with shaved Parmesan, if desired.



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