Ingredients

The following ingredients have 6 Servings
  • 6 ounces rotini (or any pasta)
  • 1 tablespoon unsalted butter
  • 2 medium yellow onions (diced)
  • 6 cloves garlic (minced)
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/3 cup white wine (or water)
  • 1 tablespoon cornstarch
  • 1.75 cups milk (whole or 2%, divided)
  • 1 pound peeled crawfish tails
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped green onions (optional)
  • 3/4 cup chopped fresh parsley (optional)
  • 1/2 cup freshly grated Parmesan cheese

Instruction

  • In a Dutch oven or heavy pot, melt butter over medium-high heat. Add onion to melted butter, and saute for 7-10 minutes until softened.
  • Meanwhile, Bring a pot of water to a boil and add pasta. Cook until al dente, and drain. Set aside.
  • Stir in garlic, paprika, salt, garlic powder, cayenne pepper, oregano, thyme, and pepper. Stir constantly for 30 seconds then add in wine. Cook until almost all of the wine has evaporated.
  • Whisk together cornstarch and 1/4 cup milk in a small bowl. Add into pot and slowly stir in remaining milk. Reduce heat to medium and cook for 5 minutes until thickened. 
  • Stir in crawfish tails and cook for 2 minutes. Add in lemon juice, green onion, and parsley, and stir well to combine. Remove from heat and stir in Parmesan cheese.
  • Serve sauce with cooked pasta. Enjoy!