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Linguine with Spicy Crawfish Butter

Linguine with Spicy Crawfish Butter

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

Cooking Light JANUARY 2007

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 31%
  • Fat: 11.1g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 13.3g
  • Carbohydrate: 43.8g
  • Fiber: 2.1g
  • Cholesterol: 64mg
  • Iron: 2.2mg
  • Sodium: 373mg
  • Calcium: 29mg