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Linguine with Spicy Crawfish Butter

Yield 8 servings (serving size: 1 1/4 cups)
The crawfish butter would also be good served over sautéed fish.

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

Nutrition 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

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. 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.