Description
Crawfish Monica is a creamy and decadent pasta dish that has become a beloved classic, especially popular at the New Orleans Jazz and Heritage Festival. This recipe allows you to enjoy the bold flavors and creamy texture of this dish at home, with tender crawfish and a rich sauce coating every bite of pasta.
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small shallot, finely chopped
½ red bell pepper, finely chopped
4 green onions, finely chopped (divided)
6 cloves garlic, minced
1 pound cooked crawfish tails (with fat)
2 cups heavy cream
2 cups finely grated parmesan cheese (about 3 ounces)
2 tablespoons finely chopped fresh parsley
2–3 teaspoons Cajun seasoning (adjust to taste)
½ pound rotini pasta (or any pasta of choice)
Instructions
- Prep the ingredients: Finely chop the shallot, red bell pepper, green onions, and parsley. Mince the garlic. Grate the parmesan cheese and set aside.
- Sauté the vegetables: In a large skillet or saucepan, heat olive oil and melt the butter over medium heat. Add the chopped onions, red bell pepper, and half of the green onions along with a pinch of salt. Sauté for about 8 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for another minute while stirring.
- Simmer the sauce: Add the crawfish tails, heavy cream, parmesan cheese, parsley, and Cajun seasoning to the pan. Stir to combine and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 10–15 minutes, allowing it to thicken and develop its flavor.
- Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the rotini pasta to al dente according to the package directions. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
- Combine pasta and sauce: Once the sauce has thickened to your desired consistency, add the drained pasta to the pan along with a splash of the reserved pasta water. Stir to combine and simmer together for an additional 1–2 minutes. Add the remaining green onions and adjust the seasoning with Cajun seasoning, salt, or pepper to taste.
- Serve: Serve the Crawfish Monica hot, garnished with extra parmesan cheese if desired. Pair with garlic bread or a side salad for a complete meal.
Notes
Feel free to substitute the rotini pasta with other pasta shapes like penne, fettuccine, or spaghetti. Just adjust the cooking time accordingly.
If you want a spicier version, add more Cajun seasoning or red pepper flakes. For a milder version, skip the spicy seasonings or use them sparingly.
This recipe works well with shrimp if you can’t find crawfish tails. Simply sear shrimp with the same seasonings and add them back at the end with the pasta.
If you want a dairy-free version, use non-dairy cream and dairy-free parmesan cheese.
To add more vegetables, consider adding spinach, zucchini, or mushrooms for added flavor and texture.
While this dish is best enjoyed fresh, you can store it in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 125mg
