Creamy Crawfish Pasta

Copy Chief Dawn Cannon credits her Aunt Vivian Barilleaux for this rich pasta dish. "I streamlined her recipe a bit and reduced the amount of butter to 1/2 cup. However, I did keep the whipping cream," Dawn says with a smile. To speed up prep time, she does all the chopping in a food processor.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living


  • 1 (8-ounce) package linguine
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1 bunch green onions, finely chopped
  • 1 small onion, minced
  • 4 garlic cloves, minced
  • 1/2 green bell pepper, minced
  • 2 celery ribs, minced
  • 1 chicken bouillon cube
  • 1 pint whipping cream
  • 1 (2-pound) package frozen crawfish tails, thawed*
  • 1 (10-ounce) can diced tomatoes and green chilies, drained
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Hot sauce (optional)
  • Shredded Parmesan cheese
  • Garnish: chopped fresh parsley


  1. Cook linguine according to package directions; drain. Keep warm.
  2. Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.
  3. *2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Crawfish Pasta Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy