This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Crawfish Alfredo
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- #73435
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound precooked crawfish tail meat, thawed if frozen
2 jars Alfredo pasta sauce
1 bunch green onions, chopped
8 ounces sliced mushrooms
1 tablespoon minced garlic
1 tablespoon Creole seasoning
1 teaspoon dried basil
OR
1 tablespoon fresh basil
1 teaspoon Italian seasoning
1 tablespoon dried parsley
white wine to taste
1 package (8 ounce size) linguine or vermicelli pasta
shredded Parmesan cheese
directions
Cook pasta in boiling, slightly salted water until al dente; drain well.
Meanwhile, in a large saucepan, saute green onions, garlic and mushrooms in a little olive oil. Add Alfredo sauce, creole seasoning, basil, Italian seasoning and parsley and simmer on low heat for about 20 minutes.
Stir in crawfish and wine and continue to simmer until heated throughout. Stir in drained pasta.
Top each serving with shredded Parmesan. Serve with salad and crusty Italian bread.
added by
timetocook
nutrition data
436 calories, 22 grams fat, 38 grams carbohydrates, 24 grams protein per serving.
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reviews & comments
November 2, 2013
Instead of jarred alfredo I use this recipe http://www.cdkitchen.com/recipes/recs/412/OliveGardenAlfredoSauce65816.shtml 1 1/2 recipes worth. My store has fairly good frozen crawfish so I just thaw it in the fridge the night before and make the sauce the day before and then putting it all together is so easy. I use a spicy creole seasoning and a splash or two of louisiana hot sauce.