Crawfish Monica
Cajun-spiced crawfish and pasta in a rich, buttery cream sauce with onions and garlic. A New Orleans classic that's elegant enough for company but simple enough for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 720
- Protein
- 38g
Ingredients
- 1 lb fettuccine or penne pasta
- 1.5 lb crawfish tails, peeled
- 4 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tsp cajun seasoning
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~8 minutes. Drain and set aside.
- 2
Pat crawfish dry with paper towels. This prevents splattering.
- 3
Melt butter in a 12-inch skillet over medium-high heat until foaming, ~1 minute.
- 4
Add diced onion. Sauté until softened and edges begin to brown, ~4 minutes.
- 5
Stir in garlic and cajun seasoning. Cook until fragrant, ~30 seconds.
- 6
Add crawfish tails. Cook, stirring occasionally, until opaque, ~4 minutes.
- 7
Pour in cream. Stir to combine and simmer until sauce thickens slightly, ~2 minutes.
- 8
Add cooked pasta to the skillet. Toss until coated and heated through, ~1 minute.
- 9
Taste and adjust seasoning with salt and pepper.
- 10
Divide among four bowls and serve hot.
Tools you’ll need
- large pot
- 12-inch skillet
- colander
- wooden spoon
- paper towels
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