Original Creole Seasoning 
Cajun Garlic Tiger Prawns
This easy-to-make recipe by @tfti.bbq is packed with juicy flavor to add a sizzle to your…
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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