Crawfish Pasta Alfredo
Ingredients
- 1 pint whipping cream
- 1 cup grated Romano cheese
- 2 lbs. cooked crawfish tails
- 1 Tbs. Creole seasoning
- 8 sprigs flat-leaf parsley, leaves only, chopped
- 1 lb. bowtie pasta, cooked and drained
- 1/2 cup of the water in which the pasta was cooked
Instructions
- 1
In a large skillet over medium-low heat, bring the cream to a boil. Reduce by about one-third. Whisk in the Romano cheese until it disappears.
- 2
Add crawfish and Creole seasoning to cream sauce and cook another two minutes.
- 3
Turn off the heat and add the pasta. Toss with the sauce until coated. If the sauce is too thick--it should coat the pasta only lightly--add some of the reserved water from cooking the pasta. Serve with chopped parsley.