Crawfish Monica Recipe Times Picayune
Crawfish Monica is a rich and creamy New Orleans classic, combining tender crawfish with a bold, flavorful sauce. This recipe from the Times Picayune brings the taste of the Bayou to your table, making it the perfect dish for any special occasion or casual gathering.
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Strainer or colander
- Measuring spoons and cups
- Stirring spoon
Ingredients
- 1 lb crawfish tails fresh or frozen
- 1 lb fettuccine pasta
- 3 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1 tbsp Cajun seasoning
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 2 tbsp green onions chopped (for garnish)
- 1 tbsp parsley optional for garnish
Instructions
- Cook Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a cup of pasta water for later use.
- Cook Crawfish: In a large skillet, melt butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the crawfish tails and cook for 3-4 minutes, or until heated through. Season with Cajun seasoning, salt, and pepper.
- Make Sauce: Lower the heat and pour in the heavy cream, stirring to combine. Let the mixture simmer for 3-5 minutes, allowing the sauce to thicken slightly. Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the crawfish and sauce. Toss the pasta to coat evenly, adding a little reserved pasta water if the sauce is too thick.
- Serve: Garnish with chopped green onions and parsley. Serve immediately and enjoy your delicious Crawfish Monica!
Notes
- Substitutions: You can swap crawfish for shrimp if necessary, but adjust cooking times since shrimp cook faster than crawfish.
- Make it Spicy: For extra heat, increase the Cajun seasoning or add a pinch of cayenne pepper.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently