Thursday, July 10, 2014

Crawfish Bowtie Pasta

Crawfish Bowtie Pasta
by Luke
Adapted from's "Crawfish and Tasso Fettuccine"

1/2 stick butter
1 pound Smoked Pork Tasso, chopped
3 cubes Dorot Crushed Garlic
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 Tablespoon Papa Gator's Seasoning
1 pound peeled crawfish tails
1 cup fresh sliced mushrooms
15 ounces Classico Creamy Alfredo
1 package bowtie pasta
1 cup chopped green onions
1 cup shredded Parmesan cheese

In a skillet melt the butter then brown tasso and garlic cubes. Once the tasso is browned add onions, bell peppers, and saute until the onions are translucent. Season the crawfish tails with the Papa Gator's seasoning. Add the mushrooms, Alfredo, and seasoned crawfish tails and simmer for 20 minutes. While the crawfish are cooking, cook the pasta.

Once the pasta is tender, drain the water and pour pasta into a Good Cook Mixing Bowl.

Preheat your oven to 350°F.

When the crawfish are cooked, pour the mixture into the mixing bowl with the pasta and stir together with a Good Cook Silicone Spatula. Add green onions.

After everything is mixed well, pour the mixture into the Good Cook Nonstick Covered Bake Pan and spread the shredded Parmesan cheese on the top. Place the pan into the preheated oven, without the cover, and bake for 15-20 minutes.

Remove the crawfish pasta from oven after 15-20 minutes and let it cool for 5 minutes, then serve.

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