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