Best 2 Louisiana Crawfish Linguine Recipes

**Louisiana Crawfish Linguine: A Savory Symphony of Cajun Flavors**

Indulge in the tantalizing flavors of Louisiana with this delectable crawfish linguine recipe, a harmonious blend of Cajun spices, succulent crawfish, and tender linguine pasta. This dish captures the essence of Louisiana's culinary heritage, offering a symphony of bold and savory flavors that will transport your taste buds to the heart of the Bayou State. With variations ranging from a classic butter-based sauce to a spicy tomato-based sauce, this recipe caters to diverse preferences, ensuring an unforgettable dining experience. Embark on a culinary journey through Louisiana with our carefully curated collection of crawfish linguine recipes, each promising an explosion of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA CRAWFISH YA-YA PASTA

Louisiana Crawfish Ya-Ya Pasta image

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

Provided by Janessa

Categories Seafood Shellfish Crawfish

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

Steps:

Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA

Richard and Suzanne's Louisiana Crawfish Pasta image

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.

Provided by Richard and Suzanne

Categories Seafood Shellfish Crawfish

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 (16 ounce) package bow tie pasta
¾ 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
½ tablespoon crushed red pepper flakes
1 bunch green onions, chopped

Steps:

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

Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g

Tips:

Use fresh crawfish if possible. Fresh crawfish have a sweeter, more delicate flavor than frozen crawfish.
If using frozen crawfish, thaw them properly. The best way to thaw frozen crawfish is to place them in a colander in the sink and run cold water over them until they are thawed. Do not thaw crawfish in hot water, as this can make them tough.
Be careful not to overcook the crawfish. Overcooked crawfish will be tough and rubbery. Cook crawfish just until they turn pink and opaque.
Use a good quality olive oil. Olive oil will help to bring out the flavor of the crawfish and other ingredients.
Don't be afraid to experiment with different seasonings. There are many different ways to season crawfish, so feel free to experiment with different herbs and spices to find a combination that you like.
Serve crawfish linguine immediately. Crawfish linguine is best served immediately after it is cooked. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Crawfish linguine is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. It is also a great dish to serve at parties or gatherings. With its combination of fresh crawfish, flavorful sauce, and al dente pasta, crawfish linguine is sure to be a hit with everyone who tries it.