LOUISIANA CRAWFISH YA-YA PASTA
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
- Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g
PASTA WITH CRAYFISH AND FRESH HERBS
Inspired by Rick Stein, we made this lovely, simple, and delicious pasta last night. It was just fantastic. It is meant to be quite brothy and was lovely served with some steamed broccoli. Enjoy!
Provided by IngridNL
Categories Crawfish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta.
- While the pasta is cooking, make the sauce.
- Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer.
- Drain the pasta.
- Add the crayfish to the sauce. Heat until warmed through.
- Mix the basil into the sauce.
- Pour the sauce into the pasta.
- Shave parmasean into the pasta.
- Serve and enjoy!
Nutrition Facts : Calories 30.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 1.2, Sodium 182.8, Carbohydrate 2.3, Fiber 1, Sugar 1.3, Protein 3.2
HEALTHY PASTA WITH SPICY CRAB
"I was training for a marathon when I created this recipe. Crab is high in protein but low in fat, so it's a great balance to the carbs."
Provided by Bobby Flay
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 440 calorie, Fat 8 grams, Cholesterol 53 milligrams, Sodium 280 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 27 grams
HEALTHY PASTA WITH SPICY CRAB
Steps:
- Heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown. Add the wine and cook until reduced. Add the crab and cook until just heated through.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint, lemon zest. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 345 calorie, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 48 milligrams, Sodium 358 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
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