Photo: Eaters Collective
Richard and Suzanne's Louisiana Crawfish Pasta
10 ingredients
20 min + 20 min
4 servings
openrecipes
"This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful."
Estimated Nutrition (whole recipe, rough)
435
Calories
10g
Protein
19g
Fat
57g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package bow tie pasta
- 3/4 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
- 1/2 tablespoon crushed red pepper flakes
- 1 bunch green onions, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes