louisiana crawfish ya-ya pasta

Ingredients

• Servings: 4
• 3/4 (12 ounce) package egg noodles
• 1/2 cup butter
• 1/2 cup chopped onion
• 1/4 cup minced green bell pepper
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 (16 ounce) package cooked and peeled whole crawfish tails
• 2 tablespoons seasoning blend (such as tony chachere's®), or to taste
• 1/2 cup heavy cream
• 1/3 cup sliced fresh mushrooms (optional)
• 3/4 cup shredded cheddar cheese, divided
• 1/3 cup sliced green onions

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• meanwhile, melt the butter in a large skillet over medium heat. stir in the chopped onion, green pepper, garlic, and parsley. cook and stir until the onion has softened and turned translucent, about 5 minutes. add the crawfish tails and seasoning; simmer 5 minutes longer.
• pour in the heavy cream, mushrooms, and 1/2 cup of cheddar cheese; stir until the cheese has melted. toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining cheddar cheese.