Crawfish And Tasso In A Light Herb Cream Pesto Sauce Over Rotini Food

CRAWFISH AND CREAM OVER PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
• In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
• Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
• Combine all ingredients thoroughly.

TASSO SHRIMP AND CREAM ON PASTA

Steps:

• Melt most of the butter in skillet then add tasso and seasoning. Cook at medium heat for about 10 minutes, scraping the pan every so often to remove the fond. Add cream and increase heat to reduce it by 1/21/2 being careful to not let the cream boil over on the stove. When cream starts to thicken add shrimp and cook 1 to 2 minutes until shrimp are just cooked. Add the green onions and cook for a count of five then add rest of butter and toss over your favorite pasta shape.

CRAWFISH AND TASSO IN A LIGHT HERB CREAM PESTO SAUCE OVER ROTINI

Steps:

• 1. In a med. sauce pan, put cream, bouillon, oregano, basil, garlic and tasso. Bring to a simmering boil, stirring constantly for 5 mins. Taste and make final seasoning adjustments, salt and pepper. Add crawfish and Rotini and let simmer until all ingredients are hot; stir constantly. Garnish with parmesan cheese.
• 2. Serve with garlic bread.

LIGHT PESTO SAUCE

Steps:

• In food processor, combine romano cheese and garlic; cover and process for 30 seconds.
• Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds.
• While processing, add the lemon juice, process about 15 seconds longer or untl combined.
• Toss with pasta or serve as compliment to beef, chicken or seafood.

DELICIOUS PESTO CREAM SAUCE

Steps:

• Heat a large skillet and then add the butter and oil.
• Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
• Add the wine and the chicken broth and season with the salt and pepper.
• Reduce in half, stirring occasionally.
• Add cream and pesto and incorporate well.
• Lower the heat and add 1/4 of the cheese, stir well.
• Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
• Toss well and serve.
• Accent well with the remaining cheese.

SHRIMP AND TASSO PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
• Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.

PESTO CREAM SAUCE

Steps:

• Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
• Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
• Stir in 1/2 cup parmesan cheese until melted.

CRAWFISH AND TASSO FETTUCCINE

Steps:

• Prepare fettuccine according to the package directions; drain and keep warm.
• In a skillet over medium heat, melt the butter.
• Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
• Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
• Add in flour; stir to combine.
• Gradually stir in whipping cream and the next 5 ingredients.
• Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
• Add in crawfish tails; stir occasionally and cook just until heated through.
• Place fettuccine onto individual serving plates; top with crawfish sauce.
• Sprinkle with parmesan cheese and serve.

LIGHT PESTO SAUCE

Steps:

• Peel skin from garlic cloves, and chop into big chunks.
• Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
• Add cheese and ¼ cup of the olive oil, and pulse until blended.
• Pesto will be thick, so add more olive oil if desired for a looser consistency.

CRAWFISH CREAM SAUCE

Steps:

• Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.