Wednesday, May 25, 2011

Crawfish Roban Pasta

Crawfish Roban Pasta

Two weeks ago at a bridal shower I had Shrimp Roban Pasta that was a knock off of a New Orleans restaurant.  The dish was delicious, but when I got the recipe and saw all the butter, heavy cream, and alfredo sauce I knew why it tasted so good.  This is my lightened up version of the dish.  It would be great with crawfish, shrimp, or chicken, but I had a pound of crawfish tails to use from a friend's boil so I went the crawfish route.  It doesn't get much easier than this.

-4 Tbsp butter
-1 bunch green onions, chopped
-4 cloves garlic, minced
-1/2 bottle blackened redfish seasoning
-1 quart fat-free half and half

-1 lb pasta of your choice, cooked al dente
-1 lb cooked crawfish tails

Melt butter in large pot over medium heat.  Saute green onions and garlic for 1 minute.  Stir in redfish seasoning and half and half.  Simmer sauce over low heat for 10 minutes.  Toss with pasta and crawfish tails. 

1 comment:

Matt and Sarah said...

It was SO good Shannon. Thanks for feeding us so well (and so often)!