Description
Crawfish Monica is a creamy, flavorful pasta dish featuring tender crawfish tails, Cajun spices, and a rich, smooth sauce. This beloved dish from the New Orleans Jazz Fest brings the bold flavors of Louisiana to your kitchen in just 30 minutes! With its indulgent sauce, perfectly cooked pasta, and crawfish, it’s a comforting and satisfying meal perfect for any occasion.
Ingredients
1 lb rotini pasta
1 lb crawfish tails (or shrimp as a substitute)
1 tablespoon olive oil
2 tablespoons butter
1 small shallot, minced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup parmesan cheese, grated
1 tablespoon parsley, chopped
1 tablespoon Cajun seasoning (Tony Chachere’s or homemade)
Salt and pepper to taste
Green onions for garnish
Instructions
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Cook the Pasta: Boil the rotini pasta until al dente, then drain and set aside. Reserve a bit of pasta water for later.
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Make the Sauce: In a skillet, sauté shallot, bell pepper, and half of the green onions in olive oil and butter until soft. Add garlic and cook for 1 minute.
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Add Crawfish and Cream: Add crawfish, heavy cream, parmesan, parsley, and Cajun seasoning to the skillet. Stir well and simmer on low until the sauce thickens.
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Combine: Add the cooked pasta to the skillet with some reserved pasta water to help the sauce adhere. Stir to combine.
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Serve: Garnish with the remaining green onions and serve hot.
Notes
Vegetarian: Substitute crawfish with mushrooms or other vegetables.
Spicy: Adjust the Cajun seasoning or add hot sauce to increase the heat level.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a little milk or cream to refresh the sauce.
