The crawfish butter would also be good served over sautéed fish.
1 pound linguine
1/2 cup finely chopped onion
1 tablespoon Cajun seasoning
1/2 teaspoon ground red pepper
1/4 teaspoon salt
3 garlic cloves, minced
7 tablespoons butter, softened
10 ounce frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, drained, and finely chopped
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add Cajun seasoning, red pepper, salt, and garlic to pan; sauté 1 minute, and transfer to a large bowl. Add butter and crawfish to bowl; stir well to combine. Add hot pasta and parsley; toss well. Serve immediately.
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