Crawfish Pasta Recipe #49123
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.
by Kikimony
25 min | 5 min prep
SERVES 4
- 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
- Melt butter and saute onion, bell pepper and green onions until tender.
- Add garlic, crawfish, seafood seasoning, crab boil, and wine.
- Saute for a few minutes.
- Add soup and stir until blended.
- Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
- Toss with bowtie pasta, a little at a time until coated how you like.
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5 stars