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Angel Hair Pasta with Crawfish

1 pound angel hair pasta
1 cup onion, diced
1/2 cup celery, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 teaspoon fennel seeds
2 tablespoons garlic, chopped
1/2 pound butter
1 pound Louisiana crawfish tails
1 tablespoon fresh basil, chopped
1 teaspoon Tony Chachere's seasoned salt
1 teaspoon Tabasco sauce
2 cups heavy cream
1 cup Parmesan cheese, freshly grated
  1. Prepare angel hair pasta according to package directions; set aside.
  2. In large pan, sauté onion, celery, bell peppers, and fennel seeds until onions just begin to caramelize. Add garlic toward the end.
  3. Add butter, crawfish tails, basil, seasoned salt, and Tabasco. Sauté until heated throughout.
  4. Add heavy cream, and cook over medium to high heat until cream comes to a boil. Add pasta and parmesan cheese.
  5. Serve on a warm plate, and sprinkle with additional parmesan and parsley.

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