Crawfish Monica Recipe
Crawfish Monica is a delicious, creamy pasta originated in Louisiana. It contains tender crawfish tails cooked in a rich sauce prepared with garlic, cajun spices and heavy cream.
Ingredients
- 8 oz 225g pasta (fettuccine or rotini works well)
- 1 lb 450g crawfish tails (fresh or frozen, thawed if frozen)
- 2 tbsp butter
- 1 small onion finely chopped
- 2-3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Cajun seasoning or to taste
- Salt and black pepper to taste
- 1/4 cup chopped green onions for garnish
- 1 tbsp fresh parsley chopped (optional, for garnish)
- Lemon wedges for serving, optional
Instructions
- First of all, cook the pasta as per the instructions of the package until it is firm. Then, drian and keep it aside.
- In a large pan, melt the butter over medium flame. Add the chopped onion and cook until translucent, it may take around 3-4 minutes. Then, put the minced garlic and cook until smells nice, it may take around 1-2 minutes.
- Mix in the crawfish tails and cook until hot, it may take around 2-3 minutes.
- Add the heavy cream and allow it heat up gently. Mix in the black pepper,, salt and cajun seasoning. Let the sauce cook for 5 minutes to let it thicken slightly.
- Add the cooked pasta to the pan and mix it with creamy sauce. You can mix in the grated parmesan cheese until it mix well and melts.
- It's time to serve the crawfish monica. You can serve it with parsley, chopped onion and lemon wedges on the side.