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Nutrition Facts
Serving Size 1 (378g) Recipe makes 4 servings The following items or measurements are not included below: seafood seasoning crab boil
Calories 568
Calories from Fat 419		(73%)
Amount Per Serving		%DV
	Total Fat 46.6g	71%
	Saturated Fat 24.6g	123%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 207mg		69%
Sodium 1520mg		63%
Potassium 426mg		12%
Total Carbohydrate 16.8g		5%
	Dietary Fiber 0.8g	3%
	Sugars 4.4g
Protein 18.8g		37%
detailed view... how is this calculated?

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Crawfish Pasta

Recipe #49123 | 25 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Kikimony
Dec 17, 2002

They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls.

SERVES 4 (change servings and units)

Ingredients

3/4 cup butter
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped green onion top
2 cloves garlic, minced
1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish Seasoning)
1/3 cup white zinfandel wine
1/8 teaspoon crab boil
1 (26 ounce) can cream of mushroom soup
1 (12 ounce) package of frozen crawfish, thawed,do not drain
bow tie pasta, cooked
1-2 teaspoon rosemary (I use 2)
2 bay leaves

Directions

1
Melt butter and saute onion, bell pepper and green onions until tender.
2
Add garlic, crawfish, seafood seasoning, crab boil, and wine.
3
Saute for a few minutes.
4
Add soup and stir until blended.
5
Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
6
Toss with bowtie pasta, a little at a time until coated how you like.

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Featured Reviews for This Recipe

From: brobic5

On May 19, 2009

This recipe is great. Being from south Louisiana, this was the perfect dish for leftover crawfish from a boil. I did add a little more crab boil than the recipe called for, but we prefer things a little spicy. Thanks for a wonderful meal!

0 people found this review helpful

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From: Chef #347316

On Apr 16, 2008

this came out great! I only used half the butter and added some chic broth and reduced a bit after adding wine. I also used the cream of Shrimp soup as others have recommended. Will definately make again. I did throw in some crushed red pepper and some cajun seasoning also like our food spicy.

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From: Deborah Forsythe

On Apr 3, 2003

Excellent. Only change that I made was to use Campbell's Cream of Shrimp Soup in place of mushroom soup and added about 1/4 tsp of red pepper flakes. Beautiful presentation. Will definately make for guest.

2 people found this review helpful

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From: armymomx2

On Dec 14, 2008

Very good! I followed the recipe pretty closely, instead of white wine, I used Dry Sherry, 2 cans of Cream of Shrimp soup, Old Bay Seasoning and 2 12oz pkgs crawfish. Oh, and the recipe doesn't say how much pasta. I used a 12 oz box of bow ties. When I mixed it all together, I thought it was going to be too saucy, but it wasn't, it was fabulous! For those who have trouble finding crawfish, I buy it Walmart in the frozen seafood section. I was going to double the recipe, I'm glad I didn't, it makes quite a bit. HTH. One more thing, my pasta hating husband, liked it, but said it would be better served over rice. I don't know about better, but it would work.

1 person found this review helpful

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