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