By this time, all of the babes have started back to school. Whether you have little ones or teenagers, life has started to move at a different pace. Merging everyone’s activities along with school obligations may be a challenge. I vaguely remember feeling like a taxi driver for my daughter, but without the tips.
Time is a premium on these days. A seafood pasta dish, bread and a salad on the side, will please most. This dish contains some of my favorite ingredients to eat. Who can resist hot pasta, garlic, crawfish, parmesan cheese and french bread?
Open a bottle of crisp white wine and a few other ingredients, and your set. The sauce may be prepared ahead of time and heated prior to serving. Time the pasta to be ready as the sauce is completing. While I cooked this dish, Trombone Shorty was my shout out for Alexa to play. Enjoy!
Creamy Crawfish of a bed of Pasta
1/2 stick butter
1 cup bell pepper, chopped
1 cup onion, chopped
1 Tablespoon garlic, chopped
3 Tablespoon flour
1 cup shrimp or seafood stock
1 Teaspoon dried basil
3/4 teaspoon salt
1/4 Teaspoon cayenne (reduce to 1/8, if you prefer)
1/4 Teaspoon coarse black pepper
1 pound crawfish tails, thawed
1/4 cup half & half
1 12 oz Package spinach fettuccine
1/3 cup Parmigiano-Reggiano or parmesan cheese, fresh grated
In a saucepan, on medium low add butter. In same pan, saute chopped bell pepper, onion and garlic until tender.
Increase heat to medium, whisk in flour and stir well for a couple of minutes consistently. Whisk in stock into mixture. Add in basil, salt, cayenne and black pepper. Cook for 10 minutes allowing flavors to meld.
Meanwhile, in large pot boil water. Cook pasta according to package directions. Drain pasta. Add pasta back to pot and cover.
In saucepan, add crawfish and cook for 5 minutes. Turn off heat and add half and half. Pour crawfish sauce over pasta and serve immediately. When plating, sprinkle with parmesan cheese.
Serving Suggestions: Salad and garlic bread