Crawfish Tetrazzini
Crawfish Tetrazzini is a spicy, creamy, cheesy pasta dish that can be made quickly and easily for a weeknight meal, but is delicious enough for a special occasion.
Servings: 4
Equipment
Ingredients
- 8 ounces thin spaghetti
- 1/2 cup butter
- 1 cup diced onion
- 1 cup diced bell pepper, red or green
- 2 cups sliced mushrooms
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 8 ounces cream cheese, cubed and softened
- 1 pound frozen cooked crawfish tails, thawed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Cook pasta in salted water according to package directions. Drain.
- While water comes to a boil, melt butter in a large Dutch oven.Add onion, bell pepper, and mushrooms. Cook 5 to 7 minutes to soften.
- Add garlic and cook 2 minutes.
- Add white wine and cook until reduced by half. Stir in condensed mushroom soup and cream cheese until cream cheese is melted.
- Add thawed crawfish tails and any juice in the bag, salt, pepper, and cayenne.Gently simmer for a few minutes.
- Add Parmesan and stir until melted.Stir in pasta. Remove from heat and sprinkle parsley on top. Serve.