Creamy and Spicy Crawfish Monica – Crawfish Monica is a classic dish from Louisiana that combines pasta, buttery sauce, and succulent crawfish tails. It’s the perfect dish for seafood lovers who want to try something new and exciting. In this recipe, we’ll show you how to make this creamy and spicy dish from scratch. It’s easy to make and perfect for any occasion, from family dinners to dinner parties with friends.
My husband and I love trying new recipes, especially when it comes to seafood. One night, we decided to make Crawfish Monica, and it was love at first bite. The rich and creamy sauce paired perfectly with the tender and juicy crawfish tails, creating a flavor explosion in our mouths. Since then, this recipe has become a staple in our household, and we make it whenever we want to impress our guests or indulge in a delicious dinner.
Why This Crawfish Monica Recipe Is A Must-Try?
This Crawfish Monica recipe is a must-try for several reasons. First, the dish is made with succulent Louisiana crawfish tails, which add a unique and savory flavor to the dish. Second, the creamy and spicy sauce is made with a blend of heavy cream, butter, and Creole seasoning, giving the dish a rich and complex flavor. Finally, the recipe is easy to make and perfect for any occasion, whether you’re cooking for your family or entertaining guests.
Ingredients:
- 1 lb. (454 g) rotini pasta
- 2 tbsp. (30 ml) olive oil
- 6 tbsp. (85 g) unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp. (15 ml) Creole seasoning, plus more for the crawfish
- 1/2 tsp (2.5 ml) cayenne pepper (optional)
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) heavy cream
- 1 tbsp. (15 ml) fresh lemon juice
- 2 lb. (908 g) Louisiana crawfish tails
- 1 bunch green onions, chopped
- 1/2 cup (120 ml) fresh parsley, chopped
- 1 cup (90 g) Parmesan cheese, grated and divided
Directions:
Cook the pasta according to the package directions until it is al dente. Reserve about ¼ cup of the pasta cooking water. When the pasta is done, drain it but don’t rinse it. Return the pasta to the pot, cover it, and set it aside.
Sprinkle the crawfish tails with Creole seasoning and set them aside.
In a large sauté pan, melt the butter over medium-high heat until frothy.
Add the chopped onions and sauté until they are soft, about 8 minutes.
Add the chopped garlic and continue to sauté until it becomes aromatic, about 2 minutes.
Add the Creole seasoning and cayenne (if using) and stir well. Sauté for another two or three minutes.
Add the white wine, bring to a heavy simmer, and allow the wine to evaporate almost completely.
Add the heavy cream and lemon juice, stirring and shaking the pan until well blended. Simmer on low heat for a couple of minutes until it begins to slightly thicken.
Add the crawfish tails a few at a time and stir well to blend completely. Allow the crawfish tails to warm through for about 3 minutes, then add the green onions and parsley. Mix well and simmer for another two minutes.
Add the reserved pasta water and a drizzle of olive oil to the cooked pasta and stir thoroughly.
Add the cooked pasta to the sauce a little at a time. Stir completely to combine the pasta, sauce, and crawfish tails before adding more pasta. See Recipe Notes about how much pasta to add.
When the pasta has been thoroughly combined, stir in about ½ cup of the grated Parmesan cheese and mix well. Reserve the remaining parmesan cheese to add at the table.
Remove from heat. When serving, sprinkle more Parmesan cheese on top.
Enjoy your delicious Crawfish Monica!
Notes:
- Louisiana crawfish tails are recommended for this recipe, but if you cannot find them, you can use other types of crawfish or shrimp as a substitute.
- Creole seasoning can be found in most grocery stores or you can make it at home by combining spices such as paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano.
- If you prefer a thinner sauce, you can add a little more heavy cream or white wine.
- The amount of pasta you add to the sauce depends on your personal preference. Start with adding a little bit of pasta at a time until it is fully coated with the sauce, then add more as needed.
In conclusion, Crawfish Monica is a delicious and flavorful pasta dish that is perfect for any occasion. With its creamy and spicy sauce and tender Louisiana crawfish tails, it’s sure to be a crowd-pleaser. Whether you’re a fan of Cajun cuisine or just looking to try something new, this recipe is definitely worth a try. So grab some ingredients, get in the kitchen, and whip up a batch of Crawfish Monica for yourself and your loved ones. Bon appétit!
FAQs
What is Crawfish Monica?
Crawfish Monica is a creamy pasta dish that originated in Louisiana. It is made with crawfish tails, heavy cream, Creole seasoning, and Parmesan cheese.
What is Creole seasoning?
Creole seasoning is a blend of spices that is commonly used in Louisiana cuisine. It typically includes paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano.
Can I use a different type of pasta?
Yes, you can use any type of pasta that you prefer. Just make sure to cook it al dente and reserve some of the pasta cooking water for the sauce.
Can I use shrimp instead of crawfish?
Yes, you can use shrimp instead of crawfish. Just make sure to cook the shrimp until they are pink and opaque.
Can I make this dish ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, just reheat the sauce and toss it with freshly cooked pasta.
Creamy and Spicy Crawfish Monica
Ingredients
- 1 lb. 454 g rotini pasta
- 2 tbsp. 30 ml olive oil
- 6 tbsp. 85 g unsalted butter
- 1 medium yellow onion chopped
- 4 cloves garlic chopped
- 1 tbsp. 15 ml Creole seasoning, plus more for the crawfish
- 1/2 tsp 2.5 ml cayenne pepper (optional)
- 1/2 cup 120 ml dry white wine
- 2 cups 480 ml heavy cream
- 1 tbsp. 15 ml fresh lemon juice
- 2 lb. 908 g Louisiana crawfish tails
- 1 bunch green onions chopped
- 1/2 cup 120 ml fresh parsley, chopped
- 1 cup 90 g Parmesan cheese, grated and divided
Instructions
- Cook the pasta according to the package directions until it is al dente. Reserve about ¼ cup of the pasta cooking water. When the pasta is done, drain it but don't rinse it. Return the pasta to the pot, cover it, and set it aside.
- Sprinkle the crawfish tails with Creole seasoning and set them aside.
- In a large sauté pan, melt the butter over medium-high heat until frothy.
- Add the chopped onions and sauté until they are soft, about 8 minutes.
- Add the chopped garlic and continue to sauté until it becomes aromatic, about 2 minutes.
- Add the Creole seasoning and cayenne (if using) and stir well. Sauté for another two or three minutes.
- Add the white wine, bring to a heavy simmer, and allow the wine to evaporate almost completely.
- Add the heavy cream and lemon juice, stirring and shaking the pan until well blended. Simmer on low heat for a couple of minutes until it begins to slightly thicken.
- Add the crawfish tails a few at a time and stir well to blend completely. Allow the crawfish tails to warm through for about 3 minutes, then add the green onions and parsley. Mix well and simmer for another two minutes.
- Add the reserved pasta water and a drizzle of olive oil to the cooked pasta and stir thoroughly.
- Add the cooked pasta to the sauce a little at a time. Stir completely to combine the pasta, sauce, and crawfish tails before adding more pasta. See Recipe Notes about how much pasta to add.
- When the pasta has been thoroughly combined, stir in about ½ cup of the grated Parmesan cheese and mix well. Reserve the remaining parmesan cheese to add at the table.
- Remove from heat. When serving, sprinkle more Parmesan cheese on top.
- Enjoy your delicious Crawfish Monica!
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