Craving a delectable Alfredo crawfish dish with penne pasta? Look no further! This comprehensive guide will lead you through the culinary adventure of creating an unforgettable seafood pasta dish. Discover the art of selecting the finest ingredients, from succulent crawfish to velvety Alfredo sauce. Learn the techniques for cooking crawfish to perfection and crafting a rich, flavorful Alfredo sauce that will elevate your pasta dish. Explore various penne pasta options and complementary ingredients to enhance your culinary creation. Get ready to embark on a journey of flavors and impress your loved ones with a homemade Alfredo crawfish with penne pasta that will tantalize their taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
PENNE PARMESAN ALFREDO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to boil for the pasta.
- For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
CRAWFISH FETTUCCINE I
Steps:
- Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
- Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
- Bake in a preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 48.9 g, Cholesterol 121.5 mg, Fat 22.6 g, Fiber 2.8 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 681.8 mg, Sugar 5.8 g
RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
- Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g
ALFREDO CRAWFISH WITH PENNE PASTA
This recipe uses an authentic, homemade alfredo cream sauce as a base, so if staying light is the goal...this won't fit your flight-plan. It uses real butter and heavy cream and other ingredients to make a dish of goodness you've only had in top restaurants. The good news is, it's quick and easy enough for a novice to make with good results. (Unless you cook on HIGH and burn the butter like one of the reviewers did... :-)) Enjoy!
Provided by Kobe Roux
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- melt butter in a large skillet over medium heat. Once butter stops foaming, add the garlic and cook about 2 minutes. It's important to note, I said medium heat. I didn't say high or medium high. Butter is something you'll need to watch or you will ruin this dish before it begins. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
- Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux. Yes -- 1/2 LB of butter and 1 Tablespoon of all purpose flour CAN make a roux. It's basically a thickened butter. Roll with it --.
- Add heavy cream and bring to low simmer. Add the Parmesan and Velveeta cheese and stir until creamy. *Sure you can use other cheeses and I'm sure the results will be amazing. Make sure it is a good melting cheese or blend of cheeses. I used Velveeta here because I wanted it to be easy.
- Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
- Serve over al dente penne pasta and garnish with fresh parsley.
Nutrition Facts : Calories 682.8, Fat 41.8, SaturatedFat 24.8, Cholesterol 240.7, Sodium 606.1, Carbohydrate 49, Fiber 6.6, Sugar 0.5, Protein 29.8
CRAWFISH AND CREAM OVER PASTA
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
- Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
- Combine all ingredients thoroughly.
CRAWFISH ALFREDO
Italian Seafood flavor. Can use many different types of seafood but I find the flavor of crawfish, shrimp or a combination are best. I made this recipeup many years ago and it is always a big hit with all of my friends. When cooked correctly it has a taste that keeps you comming back for more.
Provided by Lande Hoffman
Categories Crawfish
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
- All can or frozen ingredients can be substituted with fresh ingredients.
- In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
- I use about 4 maybe 6 pinches of seasoning.
- Simmer on very low heat for 3 minutes.
- Take crawfish out of pan and set aside leaving wine and seasoning in pan.
- In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
- About 5 minutes.
- Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
- Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
- Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
- If necessary add more wine or cream to cover ingredients.
- Bring to a boil then reduce heat to low for 20 minutes.
- Stir occasionally and of course add a few more pinches of seasoning.
- While sauce is simmering add corn starch and water mixture to sauce to thicken.
- I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
- Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
- One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
- While main dish is simmering cook enough pasta for 4-6.
- Serve on a plate or in a bowl over pasta.
- Great with fresh green beans and of course garlic bread.
- Bon Appitite.
Tips:
- Use fresh crawfish. Fresh crawfish will give your Alfredo sauce a more vibrant flavor. If you can't find fresh crawfish, you can use frozen crawfish, but be sure to thaw them completely before cooking.
- Don't overcook the crawfish. Crawfish are delicate and can easily be overcooked. Cook them just until they are pink and opaque, about 2-3 minutes.
- Make sure the Alfredo sauce is thick and creamy. The Alfredo sauce should be thick enough to coat the pasta and crawfish. If it is too thin, add more butter or cream cheese.
- Use a good quality Parmesan cheese. The Parmesan cheese is one of the key ingredients in Alfredo sauce. Use a good quality Parmesan cheese that has a strong flavor.
- Serve the Alfredo crawfish with your favorite pasta. Alfredo crawfish can be served with any type of pasta, but penne pasta is a classic choice.
Conclusion:
Alfredo crawfish with penne pasta is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy Alfredo sauce, succulent crawfish, and al dente pasta, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give Alfredo crawfish with penne pasta a try.
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