Richard and Suzanne's Louisiana Crawfish Pasta

Name: Richard and Suzanne's Louisiana Crawfish Pasta
Total time: 40
Yield: 4
Ingredients: 1 (16 ounce) package bow tie pasta; 0.75 stick butter; 1 clove garlic, minced; salt and pepper to taste; 1 yellow onion, chopped; 1 tablespoon crushed red pepper flakes, divided; 1 pound crawfish tails; 2 pints heavy cream; 0.5 tablespoon crushed red pepper flakes; 1 bunch green onions, chopped

Recipe by Richard and Suzanne from allrecipes.com

Dinner,Lunch 40 Mins.

Ingredients

4 servings

•

1 (16 ounce) package bow tie pasta
•

0.75 stick butter
•

1 clove garlic, minced
•

salt and pepper to taste
•

1 yellow onion, chopped

•

1 tablespoon crushed red pepper flakes, divided
•

1 pound crawfish tails
•

2 pints heavy cream
•

0.5 tablespoon crushed red pepper flakes
•

1 bunch green onions, chopped

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
While pasta cooks, melt butter in a large, deep skillet over medium heat. Cook and stir garlic in butter for 1 to 2 minutes; season with salt and pepper. Stir in onion and 1/2 tablespoon red pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continually, 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.
Pour heavy cream into the skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream, return crawfish to the sauce, and simmer 2 to 3 minutes.
Serve sauce over drained pasta; garnish with chopped green onion.