Crawfish Pasta with Crawfish Cream Sauce

Crawfish Pasta with Crawfish Cream Sauce came about as a desire for something different than our typical crawfish etouffee which is a roux based dish.  While I was in Scotland, I found a nice Italian restaurant that became my dinner table many nights.

Crawfish has been on the menu every Saturday since I returned from Edinburgh, Scotland a month ago. After weeks without proper south Louisiana seafood, I have more than made up for the lack of highly seasoned and tasty red crustaceans. Continue reading “Crawfish Pasta with Crawfish Cream Sauce” →