Linguine with Spicy Crawfish Butter

recipe
The crawfish butter would also be good served over sautéed fish.

Yield:

8 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 327
Caloriesfromfat 31 %
Fat 11.1 g
Satfat 6.6 g
Monofat 2.8 g
Polyfat 1 g
Protein 13.3 g
Carbohydrate 43.8 g
Fiber 2.1 g
Cholesterol 64 mg
Iron 2.2 mg
Sodium 373 mg
Calcium 29 mg

Ingredients

1 pound linguine
Cooking spray
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

Preparation

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.

Lorrie Hulston Corvin,

Cooking Light

January 2007
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