Crawfish pasta with tomato cream
It is crawfish season y'all! This recipe hits the trifecta for cajun spring cuisine. Artisan D'Agostino Crawfish Pasta, CRAWFISH, and that classic tomato cream with a little cajun flare. Plus, it is super easy and only takes one pot for the sauce!
1lb Louisiana grown crawfish tails
1 cup Heavy cream
1/4 cup Grated parmigiano reggiano
1/2 cup Shredded mozzarella cheese
4 tsp. Sun-dried tomato paste
3 Cloves of sliced garlic
1/2 tsp. Crushed red peppers (or spice as desired)
Salt and pepper to taste
Bring a large pot of water to a boil, add a pinch of salt.
Meanwhile, in a large Dutchoven or saucepan heat butter, once melted add the sliced garlic. When the garlic is fragrant add the cream over medium heat until hot but not boiling. Add the two cheeses and stir until melted. Add the sun-dried tomato paste and the crushed red pepper along with the salt and pepper, stir well. Add crawfish tails and continue simmering for approx. 15 more minutes.
Drop the D’Agostino Crawfish Pasta in the boiling water and cook until al dente. Remove sauce from heat and serve over the pasta. Garnish with Italian flat-leaf parsley.