Crawfish Monica is a creamy, spicy crawfish sauce served over pasta. Bring New Orleans to your own home with this Jazz Fest inspired crawfish pasta recipe.
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
6ounceswhole grain rotinior any pasta
1/3cupwhite wineor water
1.75cups2% milkor whole milk, divided
1poundpeeled crawfish tails
1tablespoonfresh lemon juice
1/4cupchopped green onions
3/4cupchopped fresh parsley
1/2cupfreshly grated Parmesan cheese
In a Dutch oven or heavy pot, melt butter over medium-high heat. Add onion to melted butter, and saute for 7-10 minutes until softened.
Meanwhile, Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside.
Stir in garlic, paprika, salt, garlic powder, cayenne pepper, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into pot and slowly stir in remaining milk. Reduce heat to medium and cook for 5 minutes until thickened.
Stir in crawfish tails and cook for 2 minutes. Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
Serve sauce with cooked pasta. Enjoy!
*Makes about 4 cups sauce*For more veggies, add an extra 1 cup diced celery. Or substitute 4 stalks celery for 1 onion.*A 12 ounce package of crawfish tails can be used in place of the 16 ounce package.*If you don't want to use wine, use water, chicken broth, vegetable broth, or seafood stock in its place.*Can use 1 teaspoon extra garlic powder in place of the 6 cloves of garlic.*Use gluten free, whole grain pasta if desired. Recipe was tested using whole wheat pasta, gluten free quinoa pasta, gluten free brown rice pasta, and gluten free chickpea pasta.*Nutrition facts calculated using chickpea pasta.
Recipe from Living Well Kitchen https://blog.memeinge.com/my-version-of-crawfish-monica/