Empty My Fridge
One Pot Crawfish Pasta
Ingredients
- Butter2 tsp
- Olive oil1 tbsp
- Shallot3
- Scallion6
- Tomato paste½ tbsp
- Dijon mustard1 tsp
- Garlic3 cloves
- Cajun seasoning1 tbsp
- Salt¾ tsp
- White pepper⅓ tsp
- Vegetable broth4 cups
- Pasta14 oz
- Lobster · cooked1 lb
- Heavy cream⅓ cups
- Parmesan cheese · grated3–4 tbsp
- Lemon3 tsp
- Chive2 tbsp
- Parsley1 tbsp
- Black pepper
Instructions
- Melt the butter with the olive oil in a large pan. Sauté the shallots and green onions over low heat for about 5 minutes, until softened.
- Stir in the tomato paste, mustard, Cajun seasoning, salt and pepper, and cook for about a minute. Add the garlic and cook briefly until fragrant.
- Add the stock and bring to a boil. Lower the heat, stir in the pasta and cook a little longer than the package says, stirring now and then so it doesn't stick.
- When the pasta is cooked but still al dente, lower the heat and add the crawfish tails. Stir in the cream and grated Parmesan and simmer gently for about a minute to warm through.
- Taste the sauce and add a squeeze of lemon or a pinch of extra Cajun seasoning if needed.
- Garnish with chopped chives, parsley and lemon zest, season generously with freshly cracked black pepper, and serve.
Summarized from Supergolden Bakes's video. Watch it for the details.
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