Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeLook no further for your new favorite seafood pasta recipe! This traditional dish by @eatforcheap is filled with creamy flavor that the whole family will go crazy for at dinner time. Plus, it’s easy to make!
Ingredients
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1 tbsp Tony’s Original Seasoning
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1 lb crawfish tails
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1 lb pasta of choice (rotini is what’s traditionally used, but use whatever you like)
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Reserved pasta water
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6 tbsp butter
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1-2 tbsp olive oil
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1 bunch green onions, whites removed and diced
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1 shallot, minced
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8 cloves garlic, minced, to taste
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¼ tsp cayenne, to taste
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½ cup dry white wine (like a sauvignon blanc)
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2 cups heavy cream (use half & half if you’re not using the wine)
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1-2 tbsp lemon juice, to taste
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¼ cup – ½ cup chopped fresh parsley, to taste
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1 cup freshly shredded parmesan cheese
- Clear
Directions
- Cook pasta in boiling water until al dente. Drain and set aside.
- In a large saucepan or dutch oven, heat your butter and olive oil over medium heat. Add in your onions and shallots, saute for about 5 minutes.
- Add your Tony’s and cayenne, saute for an additional 2 minutes. Add in your garlic and cook until fragrant, about 30 seconds.
- Deglaze the pan with your wine and simmer for about 4-5 minutes, or until reduced by half.
- Reduce heat to medium/low. Add in your heavy cream and lemon juice. Stir and simmer for about 3-4 minutes, or until slightly thickened.
- Add in your crawfish tails and cook for a few minutes, or until warmed through.
- Add in your cooked pasta, followed by a few tbsp of your reserved pasta water. Mix until everything is combined and the sauce sticks to the pasta. You might need to add a touch more pasta water and/or butter until you reach your desired silkiness. Sprinkle in your fresh parsley.
- Turn heat to low and add in your parmesan cheese. Stir until melted.
- Top with extra parmesan and enjoy!
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