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Crawfish Pasta

Harold's Crawfish Pasta

Fresh spaghetti from Chef Antoine Ware at Harold's in the Heights, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.
Course Entrées

Ingredients
  

  • 1 Tablespoon butter
  • 1 Tablespoon Creole seasoning
  • 2 Tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1 Tablespoon fresh thyme
  • 3 Tablespoon Crystal hot sauce
  • 1 cup white wine
  • 1 pound unsalted butter
  • 2 cup heavy cream
  • Salt and pepper
  • 1 pound Crawfish
  • 1 ½ cup English peas
  • 2 cups mushrooms your choice
  • 1 pound fresh spaghetti cooked al dente and toss with olive oil
  • 1 tomato julienne

Instructions
 

  • In a medium sauce pot, melt 1 tablespoon of butter, sauté the shallots and garlic for about 1 minute. Stir in Crystal Hot sauce, white wine, Creole seasoning, and fresh thyme. Reduce for almost half, add 2 cups heavy cream. Simmer for about 8 minutes or until the sauce thickens. Add 1 pound butter. Strain and set aside.
  • In a large sauté pan, melt 1 tablespoon of butter. Add 2 cups mushrooms sauté for 2 minutes, then add 1 ½ English peas, Crawfish. Season with salt and pepper .
  • In a mixing bowl, toss the pasta with Crawfish sauce. Plate the pasta, top with the fresh julienne tomato.
Keyword crawfish, Harold's Crawfish Pasta, pasta
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