Crawfish Monica Pasta Food

CRAWFISH MONICA

Steps:

• cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
• Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
• Add the crawfish and saute for about 2 minutes.
• Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
• cook for 5-10 minutes over a medium heat until the sauce thickens.
• Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
• Serve immediately with lots of french bread and a nice dry white wine.

CRAWFISH MONICA PASTA

Steps:

• Cook the pasta to al dente according to the instructions on the package. When the pasta is al dente, drain, reserving about 1/4 cup of the pasta water. Return the pasta to the pot, cover and set aside. In a large saute pan, melt the butter over medium-high heat. Add the onions and saute until soft and translucent. Add the garlic and continue to saute another 2 minutes. Add the creole seasoning and mix well. Saute another 2 minutes. Add the cream and milk, stirring to combine. Simmer on low until the sauce begins to thicken. Add the crawfish tails with fat and juice; gently stir to combine. Allow the crawfish to cook for about 3 minutes, just enough to heat through, then add the green onions. Stir. Add the reserved pasta water and a drizzle of olive oil to the cooked pasta and stir to loosen up. Add the pasta to the crawfish mixture, a little at a time. Stir completely to combine. Add 1/2 cup of the Parmesan cheese and mix well. Reserve the remaining parmesan cheese to add to individual dishes, just before serving. Remove from heat and serve immediately. Garnish with a sprinkle of parmesan cheese and more green onions, if desired.

ORIGINAL CRAWFISH OR SHRIMP MONICA

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

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.

SHRIMP OR CRAWFISH MONICA

Steps:

• Saute shallots and seasonings with butter.
• Add shrimp or crawfish and cook until pink.
• (5-7 mins.) Add cooked pasta and whipping cream.
• Cook to desired thickness.
• (10-15 mins.) Serve immediately, great with bread.